Mom’s Yellow Angel Cake

Mom's Yellow Angel Cake
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Mom's Yellow Angel Cake
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Ingredients
Instructions
  1. Beat eggs and ice water 15 minutes.
  2. Add sugar one spoonful at a time. Then add flavors.
  3. Sift dry ingredients 5 times, add to eggs.
  4. Bake in ungreased angel pan in cold oven raise to 325° and bake 1 hour.
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Liquid Center Chocolate Torte

Liquid Center Chocolate Torte
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Liquid Center Chocolate Torte
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Ingredients
Salted Caramel Sauce
Instructions
  1. Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
  2. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
  3. In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
  4. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
  5. Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter.
  6. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
  7. While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain themon paper towels.
  8. Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
  9. Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
  10. Garnish with a slice of caramelized banana a fried plantain before serving.
Salted Caramel Sauce
  1. Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
  2. Melt the sugar in a large heavy bottomed saucepan over medium-high heat. Stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.
Recipe Notes

Recipe courtesy Beau MacMillan

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A Gooey, Decadent Chocolate Cake

A Gooey, Decadent Chocolate Cake
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A Gooey, Decadent Chocolate Cake
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Ingredients
Chocolate Chip Butter Cream
Instructions
  1. Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
  2. In a large bowl, sift together the flour, baking soda, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched
  7. 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.
  8. 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.
  9. 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.
  10. With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
Chocolate Chip Butter Cream
  1. in the bowl of an electric mixer, dissolve the sugar and water water at low speed.
  2. Beat in the dark chocolate and vanilla.
  3. Add butter gradually in small bits.
  4. Mix until everything is completely incorporated.
  5. Using a spatula, fold in the chopped chocolate and give a final quick spin.
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