Chocolate Cake for grown ups

Jens Mortensen

Yields: 1 three-layer (9-inch) cake

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Filling: (a little bitter, adjust cocoa to your tastes or use milk choc. chips melted)

• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar, combined with above
• 1 teaspoon(s) corn syrup
• 2/3 cup(s) cocoa powder, sifted
• 3 tablespoon(s) cornstarch
• 2 tablespoon(s) butter, softened
• 1/4 teaspoon(s) vanilla extract

Frosting:

• 13 tablespoon(s) (1 stick plus 5 tablespoons) butter
• 6 ounce(s) semisweet chocolate (60 percent)
• 3 1/2 ounce(s) unsweetened chocolate
• 3/4 cup(s) granulated sugar
• 1 pinch(s) salt
• 5 large eggs

Cake:

• 16 tablespoon(s) (2 sticks) butter, softened
• 3 cup(s) (firmly packed) dark brown sugar
• 4 large eggs
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) cocoa powder, sifted
• 1 tablespoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3 cup(s) cake flour (not self-rising)
• 1 1/2 cup(s) sour cream
• 1 1/2 cup(s) hot water

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Directions

1. To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
2. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
3. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
4. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.
5. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
6. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
7. To make cake: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.
8. In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
9. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
10. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.
11. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
12. To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

Baking Chocolate Brownies

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt

and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon

pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (opti

Cream Cheese Filling

8 oz cream cheese (softened)

1/3 cup sugar

1 egg

1 tsp vanilla

whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.

Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI

Cooked Chocolate Pudding

This pudding has a very dark deep chocolate flavor. To cut the bitterness substitute half of the semi-sweet chocolate with milk chocolate or even all if you prefer.

Chocolate Pudding: Have a fine medium-sized strainer and bowl ready near the stove as you may need to strain the pudding after it is cooked. I was diligent with stirring as it cooked and didn't need the strainer

Chocolate Pudding Recipe:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.

1/2 cups (50 ml) milk

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

4 large egg yolks

Set aside while you heat the milk and cream. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat.

2 cups milk (550 ml)

1/2 cup (120 ml) heavy whipping cream

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Rinse out the heavy sauce pan and pour mixture back into it. Cook on medium heat for an add'l 3 to 5 minutes thickening pudding to desired thickness. Add chopped chocolate and vanilla and butter, stir until blended in.

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Pour into 6 to 8 bowls or dessert glasses. Can serve warm or if chilling, press plastic wrap

onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.

Makes 6 to 8 servings.

Garnish: Lightly sweetened whipped cream

Grated chocolate

Read more: http://www.joyofbaking.com/ChocolatePudding.html#ixzz4jyzl1MXn

Petite Orange and Cream Scones (English)

2 cups sifted flour
3 Tbsp sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange juice concentrate
6 Tbsp cold butter
1 egg, beaten
1/2 cup heavy cream (whipping cream) or half and half
sugar and cinnamon (optional)

Preheat oven to 400ºF.

Sift the dry ingredients together and cut in the butter with a pastry cutter.

Beat eggs until light, then mix them with the whipping cream or half and half and orange juice. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/2" thick circle. Cut into triangle wedges and place on greased and floured baking pan. Or press into greased and floured 7" cake pans. Cut in scores with a knife so they can be pulled apart easier when baked.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired or top with a light coating of a glaze. Bake at 400ºF for about 12 to 15 minutes until lightly golden.

Glaze topping

1 tbsp butter
1/2 tsp vanilla
1 to 1 1/2 cups pwd sugar
milk pour in until desired consistency

Chocolate sugar cookies

Melt together:
4 ounces baking chocolate
1/4 cup butter
stir until smooth let cool

In mixing bowl cream until smooth:
1 egg
1 cup sugar
1 tsp vanilla
3/4 cup softened butter
cooled chocolate and butter

Add dry ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt

Make into 1" balls and roll into granulated sugar until well coated.

Bake at 375 degrees for 8 to 10 minutes. Take out of oven as just undercooked and allow to finish cooking on the hot cookie sheet for a softer cookie.

Quiche Lorraine

1 9" pie crust (unbaked) in 9" pie plate or tart pan

1 cup shredded swiss cheese
6 slices bacon cooked and crumbled
3/4 cup chopped or minced ham
2 green onions, chopped
3 eggs, slightly beaten
1 cup light cream
1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp dry mustard
1/2 garlic clove minced

Bake unpricked pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in bottom of shell. Sprinkle green onion.

While shell is baking. combine eggs, cream, lemon peel, salt, and dry mustard and garlic. Pour evenly over cheest and meats.

Bake at 325 degrees for 45 minutes or until set.

Remove from oven and let stand 10 minutes before serving.

Chicken Fajitas

5 chicken breasts cut into strips
saute in garlic until all sides are lightly browned and completely cooked add one packet fajita mix and water simmer down.
warm tortilla shells
Cut up jalepenos to tasts
chop green onions to taste
cut up red peppers to taste
chop cilantro to taste
chop tomatoes to taste
serve with guacamole and sour cream

GIANT Hamburger

Sometimes my husband likes to cook new things also. He came across this on the internet and wanted to give it a try. It was interesting, maybe fun for a large group get together, lol.

6 to 8 pounds hamburger meat (It almost filled up a cookie sheet)
1 lb bacon
1 small carton sliced mushrooms
1/2 sliced onion (color of your choice)
1 large jalepeno sliced (seeds removed for a milder taste)
1 cup shredded cheddar cheese

Bake in oven at 350 degrees for 40 minutes aprox until meat is thoroughly cooked.
Slice into portions and serve on a prepared bun.

Candied Pretzels

I did this about a year ago with my activity days girls and again for one of my superbowl treats. Lay out pretzels on waxed paper lined cookie sheets. Place a rollo, chocolate kiss, or other favorite small chocolate candy onto pretzel. Place in oven heated at 200 degrees for long enough to soften your chocolate into the pretzel. Maybe 2 to 3 minutes tops. Remove from oven and top with small candy pieces. I used peanut butter pieces. When cooled remove from waxed paper and place on serving plate.

Stuffed Salmon

1 salmon steak cut into 3 to 4 inch segments

1 80z cream cheese
1 cup aprox seasoned bread crumbs
1 clove garlic minced
1 green onion finely chopped

lemon juice

Combine cream cheese, bread, garlic and onion and roll a salmon segment surrounding filling. Place in glass baking dish and pour lemon juice over salmon lightly. Bake at 350 degrees 25 to 30 min. Check to make sure you don't overcook the salmon and dry it out.

Paradise Bakery Sugar Cookies

Nutrition Facts

Serving Size 1 dozen small cookies 461g

Recipe makes 3 dozen small cookies)
Calories 2364
Calories from Fat 1259 (53%)
Amount Per Serving %DV
Total Fat 139.9g 215%
Saturated Fat 34.9g 174%
Monounsaturated Fat 61.5g
Polyunsaturated Fat 36.6g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 626mg 26%
Potassium 233mg 6%
Total Carbohydrate 261.4g 87%
Dietary Fiber 3.4g 13%
Sugars 106.7g
Protein 18.3g 36%

By: Southern Polar Bear
Jan 2, 2006

This recipe was published in the Arizona Republic on July 31, 2001

3 dozen small cookies (change servings and units)

Ingredients

* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 cups shortening
* 3/4 teaspoon vanilla
* 1 large egg, beaten
* 4 1/3 cups cake flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* sugar, for decorating

Directions

1.

Preheat oven to 375°.
2.

In a medium bowl, cream together the sugars and shortening using an electric mixer.
3.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4.

Increase speed to medium and mix for 3 minutes.
5.

Slowly add vanilla and beaten egg while mixing.
6.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7.

Scoop with an ice-cream scoop and roll in sugar.
8.

Place directly on cookie sheet. Flatten slightly with palm of hand.
9.

Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Chocolate Cream Cheese Cake

FILLING

• 1/4 cup granulated sugar
• 1 pkg. (8 oz.) cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract

CAKE

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup water
• 1/2 cup Baking Cocoa
• 1/2 cup (1 stick) butter, softened
• 3 large eggs
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Spray bundt pan generously. Make cake batter beating on high for 2-3 minutes scraping down sides and pour 1/2 batter into bundt pan. Prepare cream filling beating on low until well mixed scraping down sides and spoon onto cake batter making sure to keep centered in the pan. Top with remaining cake batter. Bake at 350 degrees for 50 to 60 min aprox until cake tester comes out clean. Let cool in pan before removing.

Top with melted prepared frostings, or a ganache.

Recipe from www.allwomenstalk.com

Salmon with a citrus cream sauce

Sometimes I like to get creative so here's what I came up with. Yummy, family liked this dish.

1 cup Dole pine-orange-banana juice
1 tsp garlic
1 tbsp lemon or lime juice
1/2 to 1 cup heavy whipping cream
cornstarch to thicken slightly
Salmon steaks

Place salmon in lightly greased glass baking dish. Combine all other ingredients and pour over salmon coating evenly. Bake at 350 start checking after 35 min remove when cooked depending on size of salmon steaks.

Yoshida's Orange Teryaki Chicken

1 Cup Yoshida's Gourmet Sauce
1 Cup orange juice (or 3 fresh squeezed oranges)
1 Tbsp garlic (not on original recipe)
6 Tbsp honey
1 can drained mandarin oranges (not on original recipe)
(I may add 1 small can crushed pineapple next time)

Combine and reserve 1 cup sauce.
Marinate chicken 10 minutes. I cut mine into strips to marinate.
Spray skillet and fry chicken until white. Add some of the reserved sauce and thicken with cornstarch if desired.

Serve over warm rice.

Carmel Popcorn

2 cups brown sugar
1 cup (2 sticks butter)
1/2 cup light corn syrup
1 tsp salt
2 cups unpopped popcorn

Directions:
pop the popcorn and set aside

melt the remaining ingredients together in a large heavy gauge pan. Stir constantly and when it boils set the timer for 5 min. Add:

1 tsp vanilla
1/2 tsp baking soda

stir well and add the popped kernals stiring until well coated. Spread onto foil lined cookie sheets and bake at 250 degrees for 1 hour stiring every 15 minutes.

Chocolate Soufles

2 tbsp sugar sprinkle in the bottom of ramikins sprayed with cooking spray

Mix together until smooth set aside
1/2 cup baking cocoa
1/2 cup hot water

In a baking pan cook over very low heat stir constantly with a wire wisk
2 tbsp butter melt then add
3 tbsp flour

when mixed add and continue to stir until thickened slightly

2/3 cup evaporated milk
1/2 cup sugar
cocoa and water paste
continue to stir with wisk to blend completely and thicken
remove from heat after it thickens again to brownie consistency

separate 4 eggs and whip the whites when they start to stiffen add
1/4 cup sugar
continue to beat until stiff peaks form

fold egg whites gently into chocolate mixture until well mixed without deflating the eggs you want this as light as possiblescoop into your prepared ramikins and bake on a cookie sheet for ease at 375 degrees for 18 to 20 minutes. I hear to put some water in a baking dish in the oven while you are baking to help it so it doesn't fall once removed from the oven.

Serve warm as they deflate when cooled. Sift powdered sugar over the top and drizzle with a chocolate sauce and berries. I have had these ramakins for a few weeks and have been looking for a fun choice to break them in. This was definately worth the wait.