[CAKE-RECIPE] Double Chocolate Lava Cakes
Double Chocolate Lava Cakes 3/4 cup butter 6 ounces semisweet chocolate pieces (1 cup) 1 recipe Praline Sauce (see below) 3 eggs 3 egg yolks 1/3 cup sugar 1 1/2 teaspoons vanilla 1/3 cup all-purpose flour 3 tablespoons unsweetened cocoa powder 1/3 cup pecan halves, toasted Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffle dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool. Meanwhile, prepare Praline Sauce, cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings. Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce http://groups.yahoo.com/group/tamaras_sweet_treats/ My group for all those decadent desserts PeoplePC Online A better way to Internet http://www.peoplepc.com Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] ROD RECIPES 4/4/2007 Library Book Day Genoise Book Cake
ROD RECIPES 4/4/2007 Library Book Day Genoise Book Cake Lending libraries have been part of culture down through the ages. But, do you know the name of the longest book ever published? It's "The Yongle Dadian." - a 10,000 volume encyclopedia written by 5,000 scholars over a period of 5 years during the Ming Dynasty in China. Somehow, I don't think too many people have checked that out! Genoise Book Cake Set oven at 350°. Grease and lightly flour 1 Book Cake pan. In a large bowl combine 6 eggs and 1 cup of sugar. Stir for a minute, or until they are just combined. Set bowl over saucepan containing 1 or 2 inches of hot water. Water in pan should not touch bowl; nor should it ever be allowed to boil. Place saucepan containing bowl over low heat for 5 to 10 minutes, or until eggs are lukewarm. Heating the eggs helps them whip to greater volume. It is not necessary to beat them continuously as they are warming. They should, however, be lightly stirred 3 or 4 times to prevent them from cooking at bottom of bowl. When eggs feel lukewarm to your finger and look like a bright yellow syrup, remove bowl from heat. Begin to beat, preferably with an electric mixer. Beat at high speed for 10 to 15 minutes, scraping sides of bowl with a rubber spatula when necessary, until syrup becomes light, fluffy, and cool. It will almost triple in bulk and look much like whipped cream. It is the air beaten into the eggs that gives genoise its lightness. Beating by hand with a good rotary beater will take about 25 minutes. Sprinkle 1 cup of sifted flour, a little at a time, on top of the whipped eggs. Fold in gently, adding 1/2 cup slightly cooled, clarified butter and 1 teaspoon of vanilla flavoring. (Clarified butter is pure fat from which milk solids and water have been removed. Place butter in a saucepan and melt over low heat. Cook until foam disappears from top and there is a light brown sediment on the bottom of pan - about 10 minutes. The liquid should be golden, not brown. Pour off the clear butter and leave sediment in the sauce-pan.) Folding can be done with electric mixer turned to lowest speed, or by hand. Be especially careful not to over-mix. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes, or until cake pulls away from sides of pan and is golden brown and springy when touched lightly on top. Remove from pan immediately and cool on cake rack. A frosting, packaged the Seven-Minute Frosting may be used. You can use roses and "Cake-Mate," to write a name on the Book Cake. Note: This recipe is from our favorite cookbook, The Art of Fine Baking (published by Simon and Schuster) by Paula Peck, who has contributed recipes to, and has had her pastries photographed for The New York Times and Life, and has taught at the James Beard Cooking School. Her kitchen next door fills us with joy at the whiff of the delicious aroma of freshly baked bread, and makes us nostalgic for the magic days of childhood when mother or grandmother made wonderful cake at home GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
[CAKE-RECIPE] Carrot Fruitcake
Carrot Fruitcake 1 cup grated carrots 1 cup seedless raisins 3/4 cup honey 1 tsp cinnamon 1 tsp allspice 1/2 tsp ground nutmeg 1/4 tsp cloves 2 Tbs margarine 1-1/2 cups water 1-1/2 cups whole wheat flour 1 tsp baking soda 1/2 cup wheat germ 1/2 cup chopped walnuts 1 Preheat oven to 300°F. 2 Cook carrots, raisins, honey, margarine and spices in the water for 10 minutes, then allow to cool. 3 Mix together the flour, baking soda, wheat germ, and walnuts and combine with other ingredients. Pour into two small well-greased loaf pans. Bake for 45 minutes. Servings: 12 GOD Bless, Marla [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
