When I am thinking about Valentine’s Day I usually think about chocolate and this decadently creamy dark chocolate cheesecake is the perfect treat to end a fabulous Valentine’s Day! 119 more words
Tag: Cake
PEACH & BLUEBERRY POUND CAKE BY DONAL SKEHAN
👩🏻🍳👩🏻🍳 90mins
🍰🍰 Serves 8
INGREDIENTS:
255g butter, softened, plus extra for greasing
340g caster sugar
2 large eggs
200ml milk
150ml full fat Greek yoghurt
370g plain flour, plus extra for dusting
1 tsp baking powder
1 tsp vanilla extract
3 ripe peaches, de-stoned and sliced in 1/8s
200g blueberries
Get full recipe 👇🏻
http://www.donalskehan.com/recipes/peach-blueberry-pound-cake/
Earl Grey Chiffon Cake アールグレイシフォンケーキ — Just One Cookbook
Light, spongy and airy with nice fragrance from earl grey tea, this delightful Earl Grey Chiffon Cake is a perfect dessert for your afternoon tea! Have you tried Earl Grey flavored baked goods before? How about baking with tea leaves? If you haven’t, you must try this Earl Grey chiffon cake. Earl Grey is a tea…
via Earl Grey Chiffon Cake アールグレイシフォンケーキ — Just One Cookbook
Balsamic Strawberry Ice Cream Cake By Kris Hoogerhyde, Fine Cooking
Ingredients
- Nonstick cooking spray, or butter or oil
- 1 single 8-inch round layer of Great Yellow Cake (1/2 recipe), baked and cooled completely
- 2 quarts (2 batches) Balsamic-Strawberry Ice Cream
For the topping:
- 1 pint strawberries (2 cups), preferably organic
- 2 to 3 Tbs. sugar
- 1/4 tsp. pure vanilla extract or seeds from 1/2 vanilla bean
- 1 tsp. balsamic vinegar (optional)
- Sweetened whipped cream
Get full recipe:
Japanese Strawberry Shortcake いちごのショートケーキ By Just One Cookbook
For the sponge cake
40 g unsalted butter (40 g = 3 Tbsp)
30 ml whole milk (30 mi = 2 Tbsp) (See Note)
4 large eggs (1 egg no shell = 50 g)
120 g granulated sugar (120 g = ½ cup + 2 Tbsp)
120 g cake flour (roughly 1 cup) (No cake flour? See Note)
Shortening/Cooking Spray/Butter
For the syrup
30 ml water (30 ml = 2 Tbsp)
38 g granulated sugar (38 g = 3 Tbsp)
1 Tbsp your liquor of choice (See Note)
For the cream
473 ml heavy cream or heavy whipping cream (473 ml = 2 cups/1 Pint package) (36%, at least 30-35% fat)
38 g granulated sugar (38 g = 3 Tbsp) (use 8% of heavy cream: 473 ml x 8 % = 38g)
For decoration
450 g Strawberries (450 g = 1 lb) (for filling and decoration – buy extra) (See Note)
10 blueberries
mint leaves
Get full recipe👇🏻
http://www.justonecookbook.com/japanese-strawberry-shortcake/
Marble Swirl Chocolate Personal Cake Pots By Green Smoothie Gourmet
Japanese Souffle Cheesecake By Closet Cooking
Vegan Gingerbread Cake By Imagelicious
Get full recipe 👇🏻
Flour – 1+1/2 cup
Brown sugar – 1/2 cup
Salt – 1/4 teaspoon
Baking powder – 1+1/2 teaspoon
Ginger – 1+1/2 teaspoon *
Cinnamon – 1 teaspoon *
Nutmeg – 1/4 teaspoon *
Cloves – 1/4 teaspoon *
Vegetable oil – 1/4 cup
Fancy molasses – 1/2 cup
Apple sauce (unsweetened) – 1/2 cup
Water – 1/2 cup
Mini Chiffon Cake~fluffy♪ミニシフォンケーキ ふんわり~
By Cook Kafemaru
Watch how – to video 👇🏻
Ingredients:
2 Egg yolks( large)
2 Egg whites( large)
40g Millet sugar(granulated sugar)
pinch of salt
40g Milk
30g Vegetable oil
50g Cake flour
Vanilla extract 1 drop
Easy Egg-free chocolate cake 卵なしでも作れる!チョコケーキ(米粉使用)
By Cook Kafemaru
Watch how – to video 👇🏻
Ingredients:
12cm round cake pan
80g rice flour
20g Cornstarch
1tsp Baking powder
20g cocoa powder
60g Millet sugar(granulated sugar)
50g Grape seed oil(Vegetable oil)
120g water
*non melting powdered sugar
*Whipped cream
Sweet Potato Mont Blanc Cake (Dessert Recipe) さつま芋のモンブランの作り方 デザートのレシピ
By Cooking With Dog
Watch how – to video 👇🏻
How to Make Sweet Potato Mont Blanc さつま芋のモンブランの作り方 字幕表示可 材料(日本語)↓ (4 pieces)
100g Japanese Sweet Potato, net weight (3.5 oz)
10g Butter, unsalted (0.35 oz)
40g Sugar (1.4 oz)
½ tsp Rum
½ tsp Vanilla Extract
2 tbsp Heavy Cream, 36% fat
4 slices of Swiss Roll or Sponge Cake (5cm/2” diameter | 3cm/1.2” thick)
1 tbsp Syrup (substitute with syrup from the Kuri Kanroni)
½ tsp Rum
70ml Heavy Cream, 36% fat (2.4 fl oz)
1 tsp Sugar
4 pieces of Kuri Kanroni, chestnuts simmered in syrup
Milk to adjust the consistency, optional
Icing Sugar, optional
Another recipe option from Delish Kitchen
[LG DIOS 광파오븐] Mont Blanc 몽블랑 / Chestnut Cake / 밤 케이크 / 무스 케이크 / 밤시트 / 밤카스테라 / marron cake / mousse
By Cho’s Daily Cook
Watch how – to video 👇🏻
Ingredients are shown in the video above 😊😊😊😊😊
Cranberry Cheesecake
By Tatyanaseverydayfood
Watch how-to video 👇🏻
Get full recipe 👉🏻 http://tatyanaseverydayfood.com/recipe-items/cranberry-cheesecake/
Ingredients:
1 1/2 cups (127g) graham cracker crumbs (about 10 whole crackers)
1/4 cup (56g) melted butter
32 ounces (907g) cream cheese, softened at room temperature
1 teaspoon vanilla extract
1 cup (200g) white granulated sugar
1 cup (245g) sour cream, at room temperature
4 large eggs, at room temperature
14-ounce (396g) can whole berry cranberry sauce
For Garnish:
1/2 cup (170g) cranberry jelly
red food coloring
Pistachio Pomegranate Cake
By Tatyanaseverydayfood
Watch how-to video 👇🏻
Get full recipe 👉🏻 http://tatyanaseverydayfood.com/recipe-items/pistachio-pom-cake/
Ingredients:
For Pistachio Sponge Cake:
9 large eggs
1 cup (200g) white granulated sugar
1 teaspoon (5ml) vanilla extract
1 1/4 cups (156g) all-purpose flour
1/3 cup (35g) unsalted pistachios
1 1/2 teaspoons (6g) baking powder
For Pomegranate Syrup:
1 1/2 cups (354ml) pomegranate juice
1 1/2 cups (260g) pomegranate arils
1/2 cup (100g) white granulated sugar
For Frosting:
12 ounces (340g) whipped cream cheese, softened
1 cup (226g) unsalted butter, softened
1 cup (236ml) sweetened condensed milk
1 1/2 cups (354ml) heavy cream, chilled
1 teaspoon (5ml) vanilla extract
pinch of salt
For Ganache:
1/3 cup (79ml) heavy cream
1 cup (175g) white chocolate chips
white and red food coloring
Alice Waters’s Cranberry Upside-Down Cake
by R. W. Apple Jr.
Time: 1 hour
Yield: 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/350-alice-waterss-cranberry-upside-down-cake
INGREDIENTS
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2 eggs, separated
½ cup whole milk
¼ teaspoon cream of tartar
4 tablespoons (1/2 stick) unsalted butter
¾ cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
¼ cup fresh orange juice
Old Fashioned Warm Apple Cake by Cooking Classy
For the Cake:
2 cups (284g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups (468g) peeled, cored and 1/4-inch diced apples*
1 Tbsp fresh lemon juice
1 cup (210g) granulated sugar
1/4 cup (58g) packed light-brown sugar
1/2 cup (113g) unsalted butter, softened
2 large eggs
1/2 cup chopped pecans, for topping (optional)
Sticky brown sugar sauce
1/2 cup (113g) unsalted butter, diced into 1 Tbsp pieces
1 cup (220g) packed light-brown sugar
1/4 cup milk
1/4 tsp fine sea salt (or sub table salt)
1/2 tsp vanilla extract
Directions:
🎂 Preheat oven to 350 degrees. Spray a 13 by 8-inch baking dish with non-stick cooking spray. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside. In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
🎂 In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy. Mix in eggs one at a time. With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick). Add apples and mix just until combined (batter will still be thick). Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 – 38 minutes (prepare topping around last 5 – 10 minutes of baking so they’ll both be served warm). Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
For the sauce:
🍰 In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor). Bring mixture to a boil over medium heat, stirring occasionally. Allow to boil 1 1/2 minutes, stirring occasionally. Let sauce cool slightly. Serve warm over warm cake (note that as the sauce sits and cools the brown sugar will begin to crystalize. Simply microwave it, in a large microwave safe bowl, until it bubbles, about 1 minute and whisk well).
👉🏻 highly recommend using a blend of tart and sweet apples for this cake. Use granny smith, golden delicious and gala.
👉🏻 Recipe source: Cooking Classy