Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Espresso Angel Food Cakes
Famous Authors (View All Authors)
Cakesandfrostings - Cake Chocolate Espresso Angel Food Cakes Post by :Spiros Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1838

Click below to download : Cakesandfrostings - Cake Chocolate Espresso Angel Food Cakes (Format : PDF)

Cakesandfrostings - Cake Chocolate Espresso Angel Food Cakes

1/4 cup unsweetened cocoa powder -- plus 2 tablespoons unsweetened cocoa powder
2 tsps instant espresso coffee powder
1 pinch ground cinnamon -- optional
1/4 c boiling water
2 tsps pure vanilla extract
1 tsp Cognac
1 c cake flour -- sifted
1/4 tsp salt
1 3/4 c granulated sugar
16 lg egg whites -- room temperature
2 tsps cream of tartar

In this recipe, based on Rose Levy Beranbaum's almost foolproof version, the cake's sweetness is tempered by a powerful dose of cocoa powder. The chocolate flavor is boosted by other slightly bitter and aromatic components - espresso, vanilla and Cognac.

If you don't have the 1-cup jumbo-muffin pans called for below, you can bake the batter in an angel food cake pan. Bake the cake for about 50 minutes and remember to cool it upside down.

Preheat oven to 350 degrees F.

In a large bowl, combine the cocoa, espresso powder and cinnamon. Gradually whisk in the boiling water to make a paste. Blend in the vanilla and Cognac; cover. In another bowl, combine the flour and salt with 3/4 cup of the sugar. Stir well.

In a standing electric mixer, beat the egg whites at high speed until frothy. Add the cream of tartar and beat until soft peaks form. Still beating, drizzle in the remaining 1 cup of sugar and beat until stiff peaks form.
Remove the bowl from the mixer. Sift about 1/4 cup of the flour mixture over the whites and fold in using a large balloon whisk. Continue folding in the flour mixture, 1/4 cup at a time.

Gently whisk 1 cup of the batter into the cocoa paste to lighten it. Fold in the remaining batter with a large rubber spatula. Pour the batter into 2 jumbo-muffin pans. Run a knife through the batter several times to remove any air pockets.

Bake on the lowest shelf in oven for 30 minutes, or until the cakes spring back when pressed and a tester inserted in centers comes out clean. (Once the cakes are placed in the preheated oven, DO NOT open the oven door for 30 minutes. If you do, the cakes will fall!)

Position 4 inverted mugs to hold each of the muffin pans upside down with the cakes suspended above the counter. Let cool thoroughly. Run a knife around each cake to release it, then turn the cakes out of muffin pans.
If you like this book please share to your friends :

Cakesandfrostings - Cake Chocolate Fabulous Cake By Kateb Cakesandfrostings - Cake Chocolate Fabulous Cake By Kateb

Cakesandfrostings - Cake Chocolate Fabulous Cake By Kateb
1 - Box Supermoist German Chocolate Cake Mix 1 - 14 oz can Condensed Sweetened Milk 1 - Jar Caramel Ice Cream Topping 1 - 16 oz container Kool-Whip 3 - Crushed Heath Bars Mix and bake cake mix according to directions on box in 13 X 9 pan. As soon as it's baked, poke holes in the cake using a wooden spoon. Immediately pour the Condensed Sweetened milk and then the Caramel Ice Cream Topping over the cake. Let cool completely. When cool top with the Kool-Whip and then the crushed Heath bars. Refrigerate until serving time.

Cakesandfrostings - Cake Chocolate Eclair By T Bird Cakesandfrostings - Cake Chocolate Eclair By T Bird

Cakesandfrostings - Cake Chocolate Eclair By T Bird
2 Small Pkg. French Vanilla Instant Pudding 1- 8 oz. Cool Whip 3 Cups Milk Butter a 9x12 pan. Line with unbroken graham crackers. In a large bowl,mix pudding, milk, and softened cool whip. Pour 1/3 of the mixture on the graham crackers, top with more crackers. Continue repeating until pudding mixture is gone. End with a layer of graham crackers. Icing 2 oz. chocolate - semi-sweet 3 Tbsp. butter 3 Tbsp. milk 1 1/2 cups sifted powdered sugar 1 tsp. vanilla Melt chocolate in butter. Remove from heat and add the remaining ingredients. Pour on cake, around edges first, to