Cakes

Warm Butter Cake a la Mastro's

Today I have two very sweet treats for you. A mouth watering butter cake recipe and a chance to win a $50.00 gift card to a certain on-line shop.

If you’ve been reading my blog for a while, you already know that I work at a certain place mentioned here and here.

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Chocolate Garlic Cheesecake Truffles

Now before you run away… let me just say that I wanted to start the year by challenging myself to come up with a new recipe using an ingredient you wouldn’t normally think of using to make a dessert.

Last summer I created a video for Paula Dean’s Real Women of Philadelphia in which I demonstrated how to make Espresso Hazelnut Cheesecake Ice Cream

Well, just a few weeks ago Real Women of Philadelphia announced a new video challenge using Philadelphia’s newest product, Philadelphia Cooking Cream.

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Gingerbread Financier

November 23, 2010

in Cakes,French,Recipes

Gingerbread Financier topped with Gingerbread Ice Cream and Candy Cane Tuiles

I hope you have enjoyed part I and II of my Holiday trifecta dessert so far.

To recap, we started out with a simple to make, yet sophisticated Tuile cookie. Using a Candy Cane cookie cutter we cut out and sprinkled our tuile cookies with candied goji berries as soon as we took them out of the oven. We also added a little Framboise Liqueur to the simple syrup in which we cooked the goji berries in for a little added punch.

We then moved on to a creamy gingerbread ice cream that contained just enough spice to unite our gingerbread financier and tuile cookie, to create a unique yet very festive holiday dessert.

I know most of you couldn’t wait for the Gingerbread Ice Cream post. But, it surely wouldn’t be a “Trifecta” without the backbone of our dessert… the rich and buttery Gingerbread Financier.

So without further ado… I give you my interpretation of Chef Sherry Yard’s Gingerbread Financier, enjoy!

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Honey Crisp Apple Crumb Coffee Cake

Somethings don’t need much explaining…

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July 2010 – Daring Bakers’ Challenge


This month’s Daring Bakers’ challenge was brought to us by Sunita of Sunita’s World – Live and Food. The challenge she chose for us was a Swiss Swirl Ice Cream Cake inspired from this recipe from Taste of Home.

Chocolate Swiss Swirl Ice Cream Cake
The components of this challenge consisted of:

The challenge was a bit time consuming but totally worth it, the cake was fabulous. I followed Sunita’s recipes as outlined below. The only thing I changed up a bit was the filling, I decided to add mini chocolate chips to the filling so it would provide a little crunch factor and contrast the creamy smoothness of the ice cream and the light and fluffiness of the cake.

Chocolate Swiss Roll
6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tbsp/ 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 tbsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans

Filling
2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about 1/2 cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
(I added 1/2 cup of mini chocolate chips to the filling)

Preheat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.

In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.

Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.

Place a pan in the center of the pre heated oven and bake for about 10-12 minutes or till the center is springy to the touch.

Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.

Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down. Repeat the same for the next cake as well.

Grind together the vanilla pieces and sugar in a food processor till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.

In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick. Divide the cream mixture between the completely cooled cakes.

Chocolate Swiss Rolls filled with Vanilla Chocolate Chip Whipped Cream
Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of 1/2 an inch should be fine).

Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

Chocolate Swiss Rolls

Vanilla Ice Cream

2 1/2 cups whipping cream
1 vanilla bean, minced or 1 tsp vanilla extract
1/2 cup granulated sugar

Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Hot Fudge Sauce
1 cup caster sugar
3 tablespoons natural unsweetened cocoa powder
2 tablespoons cornstarch
1 1/2 cups water
1 tablespoon butter
1 teaspoon vanilla extract

In a small saucepan, whisk together the sugar, cocoa powder, cornstarch and water.

Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

Remove from heat and mix in the butter and vanilla. Keep aside to cool .

Chocolate Ice Cream

2 cups whipping cream
1 cup caster sugar
3 tablespoons natural unsweetened cocoa powder

Grind together the sugar and the cocoa powder in a food processor .
In a saucepan, add all the ingredients and whisk lightly.
Place the pan over heat and keep stirring till it begins to bubble around the edges.

To Assemble
Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).

Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl.

Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

Chocolate Swiss Swirl Ice Cream Cake
Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour)

Chocolate Swiss Swirl Ice Cream Cake
Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour)

Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.

Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp
knife, dipped in hot water.

Chocolate Swiss Swirl Ice Cream Cake

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