Friday, April 04, 2008
Favorite Ingredients Friday (Desserts Edition)
Happy Friday! It's time for my Favorite Ingredients Friday Dessert Edition!
I have a sweet tooth and I love to bake. Oh, and I'm a chocoholic too! I thought it'd be fun to have a dessert-themed recipe exchange. I hope you can share some of your favorite dessert recipes with me!
The recipe I'm about to share is something I found on FoodNetwork.com. It takes a bit of work but believe me when I tell you it's worth the effort. This cake is scrumptous and sure to please your loved ones!
I have a sweet tooth and I love to bake. Oh, and I'm a chocoholic too! I thought it'd be fun to have a dessert-themed recipe exchange. I hope you can share some of your favorite dessert recipes with me!
The recipe I'm about to share is something I found on FoodNetwork.com. It takes a bit of work but believe me when I tell you it's worth the effort. This cake is scrumptous and sure to please your loved ones!
A Gooey, Decadent Chocolate Cake
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration
Directions:
Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
*Cook's note: The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched.
Chocolate Chip Butter Cream: 3 cups powdered sugar 7 tablespoons hot water 4 ounces dark chocolate, melted and cooled 2 teaspoons vanilla extract 1/2 stick unsalted butter, at room temperature 1/4 cup semisweet dark chocolate, finely chopped.
In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
I hope if you try this recipe you'll let me know how it turned out for you! Now I look forward to seeing your Favorite Ingredients Dessert Edition recipe!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
For guidelines and my past Favorite Ingredients Friday recipes, click here.
Thanks so much for your participation. I do appreciate it!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
For guidelines and my past Favorite Ingredients Friday recipes, click here.
Thanks so much for your participation. I do appreciate it!
Labels: baked goodies, bloggity goodness, Favorite Ingredients Friday, recipe exchange
11 Comments:
Chocolate cake is my favorite. I never get to make it because no on else will eat it, and i dont want to eat the whole cake. Happy Friday.
This cake sounds like I wouldn't be able to eat for a week after eating eat! I mailed your book today. Have a great weekend.
uhhh...yum? That is one seriously yummy looking cake.
That cake looks sinful. Hope you are having a good Friday so far.
Sounds so good!
That sounds wonderful!!! (so glad things are going well with the kiddos)
I would pretty much hurt people for a bite of that cake. I'm almost certain this is wrong. Looks sinfully good.
All of these sound so good. I'm so hungry..lol
Have a great Weekend!
Oh, but that sounds yummy!
This looks (and sounds) Sinfully DELICIOUS!
Uh..how about a Weight Watchers version of FFF? :)
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