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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Truffle Gateau
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Cakesandfrostings - Cake Truffle Gateau Post by :McEbook Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2212

Click below to download : Cakesandfrostings - Cake Truffle Gateau (Format : PDF)

Cakesandfrostings - Cake Truffle Gateau

Chocolate Sponge Cake:
4 eggs, separated
1/4 cup warm water
1 teaspoon vanilla extract
3/4 cup sugar
1-1/2 cups sifted cake flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda

Chocolate Truffle Filling:
3/4 cup butter or margarine, room temperature
3/4 cup unsweetened cocoa powder, sifted
1-1/2 cups sifted powdered sugar
1 egg, beaten
1 tablespoon dark rum
2 to 3 tablespoons warm water

Chocolate Glaze:
4 ounces semisweet chocolate
1 tablespoon butter or margarine
2 tablespoons whipping cream
Chocolate sprinkles

To make cake, preheat oven to 375 F. Grease and flour a 10-inch springform pan or deep cake pan; set aside.

In a large bowl, beat egg yolks and water until foamy. Add vanilla and sugar; beat until thick and pale.

In a sifter, combine cake flour, cocoa, baking powder and baking soda. Gradually sift over egg-yolk mixture, folding in while sifting.

Beat egg whites until stiff but not dry; fold into batter. Pour batter into prepared pan; smooth top. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack. Cut cooled cake into 3 layers.

To make filling: In a medium bowl, beat butter or margarine until fluffy. Blend cocoa powder and powdered sugar; gradually add in butter alternately with egg and rum; beat until blended. Shape 16 teaspoons of filling into 16 small balls. Refrigerate until needed. Add 2 tablespoons warm water to remaining filling. Beat until blended and mixture is of spreading consistency. Add remaining 1 tablespoon water, if necessary.

To make glaze: In a small heavy saucepan, heat chocolate, butter or margarine and cream over low heat, stirring until smooth. Set aside to cool.

To complete cake: Place bottom cake layer, cut side down, on a platter or cake plate. Spread with 1/2 of filling. Add middle cake layer; spread with remaining filling. Add top layer, cut side down. Pour chocolate glaze over cake; spread evenly over side and top of cake. Press chocolate sprinkles around side and top rim of cake. Roll reserved truffle balls in sprinkles; arrange on top of cake.

Makes 1 beautiful cake
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Cakesandfrostings - Cake Tunnel Of Fudge Cakesandfrostings - Cake Tunnel Of Fudge

Cakesandfrostings - Cake Tunnel Of Fudge
* Exported from MasterCook * Tunnel Of Fudge Chocolate Cake Categories : Bundt Cakes Chocolate Amount Measure Ingredient, Preparation Method Cake 1 Cup white sugar 1 Cup brown sugar 1 Cup oil 2 Large eggs, beaten lightly 2 Teaspoons vanilla 3 Cups unbleached all-purpose flour 3/4 Cup cocoa, measured then sifted 2 Teaspoons baking soda 2 Teaspoons baking powder 1/4 Teaspoon salt 1 Cup buttermilk 1 Cup warm brewed coffee Filling 1/4 Cup sugar 8 Ounces cream cheese, Softened 1 Teaspoon vanilla 1 egg 1 Cup miniature semi-sweet chocolate chips Glaze (see below) 1 Cup confectioner's sugar 3 Squares unsweetened

Cakesandfrostings - Cake Tropical Coconut Chiffon Cake Cakesandfrostings - Cake Tropical Coconut Chiffon Cake

Cakesandfrostings - Cake Tropical Coconut Chiffon Cake
Cake:14-ounce can coconut milk (not low-fat) 6 eggs, separated 1/2 teaspoon cream of tartar or 1 teaspoon lemon juice 1 1/2 cups (11 3/4 ounces) Baker’s Special sugar or granulated sugar, divided 2 1/2 cups (12 ounces) Queen Guinevere Cake Flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1/4 cup (2 ounces) vegetable oil 2 teaspoons vanilla 1/8 teaspoon coconut flavor oil or 1 1/2 teaspoons coconut extract* 1/2 cup (2 ounces) toasted or unsweetened coconut** (plus 2 tablespoons to prepare the pan) Filling:1/4 cup (2 ounces) water (or 1/4 cup juice from the drained pineapple) 1 teaspoon vanilla 1