This perfectly tender chocolate cake gets its deep flavor thanks to Irish stout. Finish this chocolate Guinness cake with a rich chocolate ganache or your favorite chocolate frosting for a perfect dessert for any chocolate lover.
Everyone loves to eat and pretty much everybody loves the holidays. Put those things together and what do you get? Delicious food gifts your friends and family will adore. Originally published October 2015. Updated December 2016.
Święta już coraz bliżej, ale te najbardziej wymagające desery, przygotowywane na bazie kremów, warto przygotować jak najpóźniej, aby jak najdłużej i (bezpieczniej dla zdrowia) cieszyć się ich smakiem. Wiecie, że uwielbiam przygotowywać ciasta torty, więc i dziś mam dla Was taki przepis na tort, który będzie doskonałym pomysłem na święta, czy po drobnej zmianie dekoracji, również na Nowy Rok czy inne rodzinne spotkania. W przygotowaniu tego wypieku, moją pracę ułatwiło mi kilka kulinarnych gadżetów (które każdy cukiernik- amator czy zawodowiec, powinien mieć w swoim zestawie:), które niewątpliwie ułatwiły mi moją pracę. O ile przyjemniej pracuje się z tortem, który najpierw "składamy" w rancie, aniżeli tak po prostu krążek po krążku. Ten o którym Wam piszę, dostaniecie TUTAJ. Dzięki wykorzystaniu rantu, od razu mamy zachowane poziomy, taki tort wymaga już później tylko delikatnej obróbki. Co ważne, rant ma regulowaną średnicę, więc z powodzeniem możecie wykonywać w nim małe mini torciki takie jak mój (najmniejsza możliwa średnica to 16 cm, największa aż 30 cm). Co jeszcze istotne, możemy w nim piec- ale sugeruję (producent również) tylko naprawdę gęste ciasta, rzadsze niestety nam wypłyną pod spodem. No dobrze wróćmy do słodkości. Przygotowałam dla Was przepis na ciasto, który naprawdę wyjdzie każdemu a co jeszcze istotne, możemy go przygotować nawet 2 dni wcześniej i zapewniam że nic z nim się nie będzie działo, ważne aby było zawinięte. Baza naszego tortu to wilgotne ciasto, trochę o strukturze puszystego murzynka przełożone kremami przygotowanymi z ubitej kremówki i ganache czekoladowym. ŚWIĄTECZNY TORT CZEKOLADOWY średnica- ok 16 cm. 2 szklanki mąki pszennej 140 ml oleju rzepakowego 3/4 szklanki cukru niepełna szklanka ciepłego mleka (ok. 35 stopni) 1 duże jajo 3 łyżki kakao 2 łyżki dżemu porzeczkowego/powideł 1 łyżeczka ekstraktu z pomarańczy 1 łyżeczka sody 1/3 łyżeczki mielonych goździków (jeśli nie lubicie można pominąć) Wszystkie płynne składniki wlewamy do misy i miksujemy- dodajemy pozostałe, uprzednio przesiane składniki i chwilę miksujemy. Tak przygotowane ciasto przelewamy do tortownicy i pieczemy ok. 50 minut w piekarniku nagrzanym do 180 stopni. Po przestudzeniu ciasto dzielimy na 3 lub 4 krążki ( u mnie wyszło 4, ale jeden podprowadziły mi pewne małe rączki:) oraz piętka którą ścinamy aby otrzymać równe blaty- możecie ją wykorzystać do zrobienia np. bajaderki czy cake popsów) Ganache do masy 80 g czekolady gorzkiej 70 g czekolady białej 60 ml gorącej kremówki Kremówkę podgrzewamy gdy zacznie się gotować ściągamy z palnika i gorącą zalewamy połamane kosteczki czekolady- całość energicznie mieszamy do uzyskania gładkiej, aksamitnej masy- odstawiamy do przestudzenia- masa powinna mieć temperaturę niewiele niższą od kremówki, aby nasza masa się nie zważyła. Masa 400 ml śmietanki kremówki 36% 1 łyżeczka żelatyny +2-3 łyżki gorącej wody- mieszamy Kremówkę ubijamy na sztywno.Przy zmniejszonych obrotach dodajemy ganache a na koniec wlewamy żelatynę (również o podobnej temperaturze). Odkładamy kilka łyżek na wyrównanie wierzchu. Do pozostałej masy, dodajemy namoczone uprzednio w rumie śliwki suszone ok. 80g śliwek zalewamy na kilka godzin w rumie i odsączamy. Ganache na wierzch 30 g gorzkiej czekolady 40 g białe czekolady 35 ml gorącej kremówki Gorącą kremówką zalewamy czekoladę i dokładnie mieszamy. Dodatkowo kilka łyżek dżemu porzeczkowego espresso (mała filiżanka) połączone z łyżką likieru pomarańczowego/ kawowego ozdoby- posypki, beziki, pierniczki, mini czekoladki, ciasteczka. Przełożenie: Każdy z blatów nasączany odrobiną nakropku z kawy wykładamy po porcji dżemu- u mnie po 1 czubatej łyżce na blat. Wykładamy masę czekoladową połączoną ze śliwkami przykrywamy kolejnymi blatami. Złożony tort, jeszcze w rancie smarujemy po wierzchu cienką warstwą kremu i- odstawiamy na minimum 30-40 minut do lodówki aby masa stężała. Mi w wyrównywaniu i wygłądzaniu kremu pomocna okazała się ta mini łopatka- to jeden z najczęstszych produktów po który sięgam gdy zabieram się za dekorowanie tortów. Po tym czasie delikatnie ściągamy rant- (warto wykorzystać do tego gorący nóż. Następnie za pomocą łopatki, czy packi/noża wyrównujemy boki-ważne aby robć to pod odpowiednim kontem aby z tortu nie uformowała się beczułka:)Ponownie odstawiamy na minimum kwadrans do lodówki. Następnie, zaczynając od środka, wylewamy ganache, i gdy już "osiądzie, tworząc spływające sopelki, przystępujemy do końcowego etapu dekorowania- możecie skorzystać z tego czego chcecie- elementy żywych roślin zabezpieczcie uprzednio od spodu rozpuszczoną czekoladą. Wpis powstał we współpracy z marką Tescoma
I’m cheating. I’m supposed to be posting my free choice from my Heavenly Cake Baker club. This is not it. Instead, I have wanted to make this cake for a while now. It has been marked in the cookbook for ages and been passed over and over again and
I think fruit cake relate to December ^^, because it's a month of giving. I posted 2-3 recipes of fruit cake on my blog before, but I know that there are many more recipe to be made and tasted. We have different taste, some people love fruit packed, some love nutty, for me I love both of them as long as they have enough liquor, haha. This time my cake is packed with fruit, nuts and liquor, sounds good right? I choose to use Cognac as a main liquor for my fruit cake, the reason is it's delicious and I love the smell of it. But if you love other kinds of liquor, or don't have Cognac, you can go for it (Rum, Whisky, Cherry or etc.). For the Macerated Dried Fruit Mix, I always use this recipe but you can use other recipes too. Because this cake is packed with dried fruits and nuts, it will be crumby if you cut it too quickly, let it rest for at least 2 days before cutting, the cake will be firm enough to be sliced into thin pieces. I love to eat this cake in a thin slice with a cup of hot tea, well, if you want to try start making fruit mix today and you will have delicious fruit cake to enjoy by the end of this month ^^. Cognac Fruit cake Make 4 (17x6x7cm loaf) 1700g ............................. Macerated Dried Fruit Mix, (I use Cognac) 500g ............................... Chopped nuts (walnut or pecan is fine) 288g ............................... Eggs (about 5 and a half egg) 25g .................................. Trimoline (inverted sugar), or honey 2tsp ................................. Vanilla extract 2.5g .................................. Salt 288g ................................ Unsalted butter 115g .................................. Granulated sugar 1tsp .................................. Lemon zest 260g ................................ Cake flour 36g ................................... Almond powder 200ml .............................. Cognac, for soaking the cake .......................................... Apricot jam, for brushing the cake .......................................... Dried fruit for decorating Preheat the oven to 190°C. Line 4 17x6x7cm loaf pans with baking paper. Sift the flour and almond powder together. Beat the butter until soft, add the sugar, trimoline and salt, beat until fluffy. Add the egg, lemon zest and vanilla extract, beat to combine. Put half of the flour mixture into the bowl, fold to combine. Put the rest of the flour into the bowl with Macerated Dried Fruit Mix and chopped nuts, fold to combine. Put the batter into the prepared pans. Place in the oven and reduce the temperature to 180°C. Bake for 60-70 minutes, or until the toothpick insert into the center come out with few dry crumbs. Remove from the oven, use a toothpick to pick the top of the cake and pour the Cognac over the cake, let the cake cool completely before removing from the pans. Warm the apricot jam, brush the cake with apricot jam and decorate with dried fruits, cover with plastic wrap. Let the cake rest for at least 2 days before eating. * if you are planing to store the cake for several weeks, months or years, you need to soak the cake with more liquor. Let the cake cool, brush the cake with more liquor (about 40ml per each cake), cover it with liquor soaked cheesecloth, cover the cake with another layer of plastic wrap, and finally cover it tightly with aluminium foil. Every 3 months, open the aluminium foil, and plastic wrap and sprinkle 40ml over the cheesecloth before resealing it with plastic wrap and aluminium foil. Keep in the cool place. Cognac Fruit cake: Delicious cake that worth the wait!
This easy chocolate ganache recipe is a perfect cake frosting or filling, or use slightly melted as a delicious glaze!
Nostalgia is a very strange thing. It pops up when you least expect it. A taste or a smell can take you right back to a moment. The lease on my apartment wasn't renewed this year, which means its time to move out and move on. I have been in my apartment for 9 years. It has been my home, a place th
When it comes to homemade Christmas food gifts, these mini cranberry bread loaves take the cake!
This moist bundt cake is laden with pineapple, bananas, maraschino cherries and nuts. Frosting is unnecessary on this cake for a crowd.
Blueberry cornbread is moist and delicious, this recipe uses buttermilk and oat flour for a tender texture.
Recette du fabuleux drip cake de Noël de Fashion Cooking. Des pommes, de la cannelle et une montagne de caramel... Miam miam !
Valentine's Day is almost here, and I have the sweetest little cakes to help you celebrate! These single-serving Valentine's Day mini cakes are gorgeous, festive, and most importantly, easy! They're made using chocolate wafers and whipped cream, which means that you can whip up a batch of them in just a few minutes. I love
My friend Michelle finally gave me her treasured gingerbread cookie recipe (which I've been hounding her for for months now). These ar...
This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!
So bäckst du wie ein Profi.
Disclaimer: I DO NOT have a bun in the oven. I'm just writing about my experience throughout my Obstetrics and gynecology clerkship in caring for ladies in ante-, post-partum, labor and delivery (L&D) and fertility clinics! Read on for strange baking/pregnancy metaphors and terrible writing... or just skip to the recipe at the end! :P There's nothing quite like baking bread.... until you see what pregnancy and birthing babies entails. Seriously... hear me out! Let's start with the ingredients. When you're making a buttery bread like babka, you gather the freshest just-churned-out-of-the-cow butter, the roundest eggs and you best hope your flour is unbleached and milled by Bob Moore (of Bob's Red Mill) himself. Like good parents, you're driven to creating a perfect carbon copy of the both of you. You do what's right and get yourselves tested, pricked and prodded... You don't want to have any regrets, so you do all the necessary preparations. However, nothing ever runs smoothly in life (how many times have you heard that?). Your oven is fickle, it heats up far too quickly and too much. Does it even run on gas or electric? You go and have it checked out. Some money spent on genetic testing, some on fertility pills, and you empty your pockets on finally getting IVF. You know that having a child will be like winning the lottery, or being friends with the president (hey, I don't know :P). And before you know it...Jackpot! You're pregnant. Every dough is different, according to where it is made, the time of inception and the ingredients used to create it. Your dough is soft, warm and lumpy in your hands. You lovingly knead and palm the dough and it squeezes and transforms into a shape you see fit. You scatter flour over the dough if it sticks and you tenderly knead it into a perfectly smooth round dome. You allow it to rise in the very place you know will be warm and secure. Now, it's in the oven. You're anxious. Will it rise? Will bake evenly? You're prepare for things you might never expect. But, who would have thought about eclampsia, gestational diabetes or preterm labor? More like being gassy, constipated and swollen like a beluga whale. You feel your first contractions and panic mode goes into high gear. HOLY @)*&@$*&!! Get me to L&D now!, you're screaming. You do your breathing exercises, but you have no idea if they are doing anything for you. The doctor says you need to be dilated to 10cm before you can start pushing. You think, "What? That's the size of a mini watermelon!". You're half dressed, half awake, half praying for the baby to come out. You've immediately asked for the epidural even if it wasn't in your original plan (I found this hilarious. Literally, ladies who are purists and say no to drugs will succumb to it). And then you're ready to push. Your husband, the doctors, the medical students, the nurse, and even the cleaning staff are cheering you on. PUSH, they say. Your face is scrunched up like you've eaten half a lemon and you push as hard as you can. It's crowning...and the head is out! You're relieved that the hardest part is over and you take a deep breath and push. Suddenly, your little joy comes right out of the oven and you hold her to your bosom. You're so so exhausted, but you find wonder in the tiny little hands and a sense of accomplishment. You're surrounded by the soothing warmth and new smells. The baby's bottom is as soft as a freshly baked bun. All round, warm and still pinkish from her difficult journey. Baking, birthing... all so unpredictable and imprecise. All so scary and wonderful at the same time. But, you look at your little bundle and you think… hell yeah...I did it. Sorry, for the lame ending! I tried to make it all flowery and beautiful, but sometimes I just need to tell it like it is. At the end of labor, the student (that's me!) takes another 10 minutes to pull out the placenta. You're actually shivering cold (possibly from blood loss) and the doc is giving you a "fundal massage", which is like mashing up your uterus so it can stop bleeding. Labor is definitely not the most glamorous part of having a child and what little ounce of shame you had has flown out the window. You know that thing where you care who sees your hoo ha's? Yeah, well that's gone. But, it must definitely be all worth it, because the human race is still not extinct. I won't understand it now...but maybe in the next 10 years ha. Thanks for reading! I really went on a bend at the end... but trying to be honest! ;) Babka 2 ways: Nutella and Coconut Custard adapted from thesmittenkitchen makes two loaves or 12 muffins Dough 4 1/4 cups all-purpose flour, plus extra for dusting 1/2 cup sugar 2 tsp active dry yeast 3/4 tsp salt 3 large eggs 1/2 cup warm water, plus more if needed 2/3 cup unsalted butter, softened Fillings: Dark Nutella with Cinnamon 1/2 cup nutella 1/4 cup dark chocolate, chopped or semisweet chips 2 tbsp cocoa powder 1/2 tsp cinnamon Coconut Custard 2 egg yolks 3 tbsp butter, softened 3 tbsp sugar 3/4-1 cup shredded coconut Syrup a little less than 1/3 cup water 5 tbsp sugar Dough: In a mixer bowl, combine flour, sugar, salt, yeast, eggs and water. With a dough hook, put mixer in low speed until it starts coming together. Pick up a little more speed and add a little water if necessary (2-3tbsps). It will look a little dry, but that's okay. Add butter 1 tbsp at a time on low, waiting for it to be incorporated into the dough before adding the next. Mix on low-medium for at least 5 minutes before you see the dough pulling from the side and becoming smooth. Mix and scrape down the bowl for another 5 minutes. Place rounded dough in oiled bowl, cover with plastic wrap and stick it in the fridge to rise overnight. Filling: mix each filling separately, set aside Grease 2 loaf pans or muffin pans and line with parchment paper. Work with half of the dough from the fridge. Roll out onto a floured counter to 10x7" Spread Nutella mixture all over leaving a 1/2 inch border at the ends. Roll lengthwise away from you so you get a long rolled up tube in the end. Just like if you were to make cinnamon buns. Cut 1.5 inch rounds from it and transfer onto greased muffin pan. Cover with a damp tea towel and leave to rise for 1.5 hrs Repeat for coconut custard filling. Although, I made a loaf out of it, so it could look like this loaf. Heat oven to 375F and place loaf/buns on the middle rack of your oven. Bake for 20-25mins. The loaf will need another 10-15minutes more. You can check for doneness but sticking a chewer in it and if it pulls with more resistance than it should, then it should go back into the oven. Cover the top with foil if it browns too quickly. Once it is almost done baking, make the syrup topping by microwaving water and sugar until the sugar dissolves. Let it cool a little and then brush it all over the buns/loaf as soon as they come out of the oven. Let buns rest for 5 minutes and then transfer to a cooling rack (or gobble straight out of the pan!)
Here are the best ways to serve donuts at your weddings. These dessert tables and donut stations will make you consider serving up this treat at your wedding reception.
Pound Cake-Aunt Sue’s Famous. Discover our recipe rated 3.8/5 by 215 members.
Good day, Kitchies! Are you ready for a refreshing and easy dessert that will brighten up your day? Look no further, because we have a treat for you! This Arizona Sunshine Lemon Pie is incredibly delicious and easy to make. Just what you need to turn your day around! This pie recipe is so simple
Chocolaty, nutty, streusel, or swirled - why choose one when you can have them all? The base recipe makes three different Pumpkin Mini Cakes.
Black Forest Brownies are rich, fudgy chocolate brownies with a kirsch-infused cherry sauce swirled throughout the center and on top. Serve these with extra cherry sauce and whipped cream for the ultimate black forest dessert!
Fudgey Chocolate Strawberry Brownies are the perfect mix of rich chocolate and juicy fruit! Made with almond flour and naturally gluten free!
Moist and delicious rum cake topped with a butter rum glaze is the perfect ending to your holiday dinner.
神社あゆさんの「シフォンケーキのワンカット ラッピング」。製菓・製パン材料・ラッピングアイテムの通販サイト【cotta*コッタ】では、お菓子・パンのラッピングアイディアを公開中!あなたのお菓子作り&パン作りを応援しています。
The Chocolate Cake with Chocolate Ganache, Kahlua Whipped Cream and Oreo is the definition of indulgent baking! Welcome to a jazzed up Mississippi Mud Cake!
Recipe and photos for how to make mini speckled egg cakes for your next occasion. These adorable cakes are perfect for spring parties.
For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.
