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Showing posts with label chocolate-cake. Show all posts
Showing posts with label chocolate-cake. Show all posts

15 December 2012

Romancing The Chocolate: Prize Winner: Peppermint-Hot Chocolate Cake, Fudge Filling, Marshmallow Frosting

Photo provided by Southern LivingBritainy Shaw's Peppermint-Hot Cocoa Cake, right, is a runner-up in Southern Living's annual white cake contest. The Southern Living staff dressed Shaw's cake up by wrapping it in cookies. At left is the second-place cake.


Romancing The Chocolate: Prize Winner: Peppermint-Hot Chocolate Cake, Fudge Filling, Marshmallow Frosting: From Denny:  Love hot chocolate?  Thought of making it into a cake?  Britainy Shaw, 25, of Louisiana (before that she lived in Texas and before that in Montana) decided it was a brilliant idea.  She heard of Southern Living magazine's contest and decided to enter just for fun, taking third for this cake recipe.

She said her thoughts immediately went to her favorite Christmas flavors.  “For some reason, all I could think of were drinks.  I love hot chocolate with peppermint schnapps in it.”

Her cake consists of three layers of buttermilk chocolate cake that is filled with a fudge-mint filling, frosted with peppermint-tinged marshmallow crème frosting.

Fat Elf Christmas Square Cocktail Plate

Delivery: 1 fat elf stuffed full of good cheer! Awww, come on; you know you are part of the I Believe Club.  Take home a fat elf today! 



25 November 2011

Romancing The Chocolate: Flourless Chocolate Cake and Mocha Buttercream Icing

Chocolate Raspberry Mosaic

Romancing The Chocolate: Flourless Chocolate Cake and Mocha Buttercream Icing: From Denny: Check out this all time favorite - the flourless chocolate cake. This time it's paired with another favorite flavor - the all important coffee! Somehow, I just have to figure out how to grow coffee beans in my back yard. Can you imagine how sweet that would be to pick your own beans and then roast them? While we are dreaming we might as well include our own cocoa plants, right? Hey, "Go BIG or go home!" :)

Happy Holidays and thank you for all your support this year!
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29 January 2011

Los Angeles Canters Bakery Recipe: Chocolate Cheesecake

Try this well-loved easy one layer sheet cheesecake.



From Denny:  Talk about simple, basic and a real taste winner! Try your hand at this easy version of cheesecake before you try to tackle the tall ones that can crack on you in the oven. You have to let the really big boys cool several hours, even overnight, in the oven so the temperature changes slowly to avoid that massive earthquake cracking. Of course, you can always cover it with a mountain of fruit or icing when all else fails. Like my mother-in-law used to say, "Don't worry. It will all be eaten!"

This little gem of a cheesecake is prettiest with the mini-chocolate chips. If all you have are the larger ones, try chopping them. If not, "soldier on." I wonder how the butterscotch ones would taste? Or the chocolate-mint chips? Or the white chocolate chips? Choices, choices. Baking is too much fun! :)


Canter's Chocolate Cheesecake

From: "Los Angeles Classic Desserts" by Grace Bauer

Total time: 1 hour, 15 minutes, plus cooling and overnight chilling times

Servings: 8

Note: Adapted from Grace Bauer's "Los Angeles Classic Desserts." The recipe works best with mini chocolate chips, though standard-size chocolate chips can be substituted.

Ingredients:

Graham cracker crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons (3/4 stick) butter, at room temperature

Directions:

In a large bowl, combine the graham cracker crumbs and sugar. Stir in the butter until fully incorporated. Firmly press the mixture into the bottom of a greased 8-inch square baking dish.


Cheesecake filling and final assembly:

Ingredients:

12 ounces (1 1/2 boxes) cream cheese

1/2 cup sugar

1/2 teaspoon vanilla extract

1 teaspoon lemon zest, from about 1/2 lemon

2 eggs

1 cup sour cream (about 8 ounces)

Pressed graham cracker crust in pan

1 cup mini chocolate chips


Directions:

1. Heat the oven to 300 degrees.

2. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Beat in the sugar, vanilla and lemon zest until fully combined. Beat in the eggs, one at a time, then fold in the sour cream until blended. This makes about 3 1/2 cups filling.

3. Pour the mixture over the pressed graham cracker crust in the dish, and sprinkle the chocolate chips over the top. Bake the cheesecake until it is set and jiggles slightly when tapped (as with gelatin), about 45 to 55 minutes. Turn off the oven, leaving the cheesecake in the oven to cool. Remove the cooled cake and refrigerate overnight before serving.

Each serving: 596 calories; 9 grams protein; 48 grams carbohydrates; 2 grams fiber; 43 grams fat; 24 grams saturated fat; 200 mg. cholesterol; 39 grams sugar; 309 mg. sodium.

*** Photo by Anne Cusack/Los Angeles Times


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