Mocha Cake

Sep 12, 2020 by

A Mocha Cake is another classic in the Dutch Bakery, I think this one comes in second place to my favorite the Slagroom Taart. Since I don’t have access to all the pre-made ingredients,  like the chocolate decorations, Mascarpone and the Nougatine. It will take two days to make this cake.

Ingredients:

1 Store bought Cake mix

For the Chocolate Decorations:
1 bar Baker’s Bittersweet chocolate

For the Mascarpone:
2 1/2 cups heavy cream
3 tbsp lemon juice

For the Nougatine:
1 1/2 cup hazelnuts
3 tbsp water
1/2 cup sugar

For the Mocha extract:
1 cup of extra strong coffee
1 tbsp of brown sugar
1 tbsp of instant coffee
2 tbsp creme de cacao liqueur (optional)

For the Mocha Cream:
2 cups Heavy Cream
1/2 tsp Cornstarch
12 tbsp Mocha extract
The prepared Mascarpone.

Preparations:

On day 1 you should make the chocolate decorations, the Mascarpone, and the Nougatine.

Mascarpone Recipe:

Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours.

After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.

Chocolate decorations:

Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.

Nougatine recipe:

Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
Put the water and sugar in a saucepan and bring to a boil.
Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
Add the warm hazelnuts to the caramel and stir.
Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
Pull out your food processor and add the caramelized nuts into pieces and grind them.

As you can tell our dog does not particularly like the sound of the food processor, blender or salad spinner 🙂

Day 2.

Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.

To make the mocha cream, whip the heavy cream, add sugar and the corn starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.

Make the yellow cake according to the instructions. Let the cake cool and cut in half. 
Put one thick layer of the mocha cream onto the bottom of the cake, then place the the top on the bottom half. Add the cream on the top and the sides. On the sides put the Nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Refrigerate for one day for best result.

Mocha Cake (Mokka Taart)
 
Prep time
Total time
 
A Mokka Taart (Mocha Cake) is another classic in the Dutch Bakery. I think this one comes on the second place. # 1 is still the Slagroom Taart. Since I don’t have access to all the pre-made ingredients like the chocolate decorations, Mascarpone and the Nougatine. It takes me two days to make this cake.
Serves: 12
Ingredients
  • 1 Store bought Cake mix
For the Chocolate Decorations:
  • 1 bar Baker’s Bittersweet chocolate
For the Mascarpone:
  • 2½ cups heavy cream
  • 3 tbsp lemon juice
For the Nougatine:
  • 1½ cup hazelnuts
  • 3 tbsp water
  • ½ cup sugar
For the Mocha extract:
  • 1 cup of extra strong coffee
  • 1 tbsp of brown sugar
  • 1 tbsp of instant coffee
  • 2 tbsp creme de cacao liqueur (optional)
For the Mocha Cream:
  • 2 cups Heavy Cream
  • ½ tsp Cornstarch
  • 12 tbsp Mocha extract
  • The prepared Mascarpone
Instructions
  1. On day one you should make the chocolate decorations, the Mascarpone, and the Nougatine.
  2. Mascarpone Recipe:
  3. Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours. After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.
  4. Chocolate decorations:
  5. Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
  6. Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.
  7. Nougatine recipe:
  8. Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
  9. Put the water and sugar in a saucepan and bring to a boil.
  10. Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
  11. Add the warm hazelnuts to the caramel and stir.
  12. Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
  13. Pull out your food processor and add the caramelized nuts into pieces and grind them. As you can tell our dog does not particularly like the sound of the food processor or a blender 🙂
  14. Day 2 make the yellow cake according the instructions. Let the cake cool and cut in half.
  15. Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.
  16. To make the mocha cream whip the heavy cream, add sugar and starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.
  17. Put one thick layer of the mocha cream to the bottom of the cake, then place the top the bottom half and add the cream on the top and the sides. On the sides put the nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Keep in refrigerator. To me the cake tasted the best the next day.

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Ontbijtkoek

Jul 29, 2020 by

 

Ontbijtkoek (literally breakfast cake) is a Dutch cake made with rye flour, spices, honey and molasses. It says breakfast but you can eat it anytime of the day. It’s eaten more so as a cake slice, and sometimes eaten on your buttered bread. Also adding a slice to Sudderlapjes is good to. Most people spread some butter on top, but it is eaten plain as well.

There is also a Dutch game which is played on kids birthday party, and it’s called koekhappen. How do you play this game? String a rope through the garden. Tie the gingerbread slices to a string and hang them from the stretched rope at different heights. Now let the kids and or adults bite the cake with their hands on their back. Whoever eats a whole slice of ontbijtkoek first, wins.

It was not easy for me to find rye flour. I had to go to Baekermann’s Country Market in Whiteville TN, if there is an Amish store in your area most likely you will find the rye flour there. No Kroger or Walmart carried Rye Flour. I have tried many recipes to make Ontbijtkoek with regular flour but it just didn’t taste right. This is the closest to the original Peijnenburg Ontbijtkoek. If you can not get a hold on molasses you may substitute it with dark corn syrup.

Ingredients:

* 120 gram rye flour
* 120 gram all purpose flour
* 3 tsp baking powder
* pinch of salt
* 1 tsp cardamon
* 1 tsp cinnamon
* ½ tsp ginger
* ½ tsp coriander
* ¼ tsp clove
* ¼ tsp nutmeg
* ¼ tsp black pepper
* 1/8 tsp aniseed
* 100 gram brown sugar
* 170 gram honey
* 75 gram dark molasses or dark corn syrup
* 2 tsp vanilla extract
* 250 ml warm milk

Instructions
1. Preheat the oven to 300 F
2. Spray the loaf pan with no stick baking spray.
3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.


4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well

5. Combine the wet and dry ingredients and mix until it is a smooth batter.
6. Pour in the prepared loaf tin and place in the preheated oven.
7. Bake for 80 minutes, or until a skewer comes out clean.
8. Let the cake rest on a wire rack for about 5 minutes
9. Take it out and leave to cool completely on a wire rack.
10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

Ontbijtkoek
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast, Snack
Cuisine: Dutch
Ingredients
  • 120 gram rye flour
  • 120 gram all purpose flour
  • 3 tsp baking powder
  • pinch of salt
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp coriander
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ⅛ tsp aniseed
  • 100 gram brown sugar
  • 170 gram honey
  • 75 gram dark molasses or dark corn syryp
  • 2 tsp vanilla extract
  • 250 ml warm milk
Instructions
  1. Preheat the oven to 300 F
  2. Spray the loaf pan with no stick baking spray.
  3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
  4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
  5. Combine the wet and dry ingredients and mix until it is a smooth batter.
  6. Pour in the prepared loaf tin and place in the preheated oven.
  7. Bake for 80 minutes, or until a skewer comes out clean.
  8. Let the cake rest on a wire rack for about 5 minutes
  9. Take it out and leave to cool completely on a wire rack.
  10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

 

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Oreo Cookie Cake

Dec 1, 2014 by

Ingredients

  • 28 Oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding

Instructions

  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  3. Mix the pudding and milk and spread on top of the cream cheese mixture. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.

 

Oreo Cookie Cake
 
Prep time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
  • 28 oreo cookies
  • 6 tbsp butter melted
  • 2 cups cool whip
  • 4 cups milk
  • 1 (8oz) cream cheese
  • 1 cup sugar
  • 2 (4oz) instant vanilla pudding
Instructions
  1. Crush cookies with rolling pin or use your food processor.
  2. Melt the butter and pour over the crushed cookies.
  3. Mix 1 cup of cool whip and the sugar with the cream cheese spread over the crushed cookies.
  4. Mix the pudding and milk and spread on top of the cream cheese mixture.
  5. Top it off with the remaining cool whip. Freeze and take out of the freezer 1 hour before use.

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Coconut Cake

May 24, 2014 by

I’ve never been a big fan of a coconut cake until now. Have you ever heard of the phrase “you better leave well enough alone”. Well that applies to this recipe. I didn’t change a thing. Okay maybe one thing I added Dr. Oetker stabilizer.  I found this recipe out of our local newspaper, as I was reading this recipe I just knew I had to make it. The only downside or maybe not downside is it takes two days to make it.  According to our newspaper this is a recipe  from Kim Ode.

Ingredients

For the cake layers
8 eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/4 cups sugar
2 cups coconut flakes or chips, sweetened or unsweetened
 For the Coconut Custard Makes about 3 cups (enough for a 4-layer cake)
4 egg yolks
1/3 cup cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
1 1/4 cup milk, or enough to equal 3 cups with the coconut milk
1/2 teaspoon vanilla
For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 package Dr.Oetker stabilizer

 

Instructions

1.  Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.

2.  Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.

3.  Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.

4.  With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.

5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.


6.  Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.

COCONUT CUSTARD:

7.  While the cake is cooling off make the custard.  In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.

8. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.

WHIPPED CREAM FROSTING:

9.  Add a package of Dr Oetker stabilizer to the heavy cream and sugar.  Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.

10.  To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white.  Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.


Coconut Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Ingredients
For the cake layers
  • 8 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup cake flour
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar
  • 1¼ cups sugar
  • 2 cups coconut flakes or chips, sweetened or unsweetened
For the Coconut Custard Makes about 3 cups (enough for a 4-layer cake)
  • 4 egg yolks
  • ⅓ cup cornstarch
  • ¾ cup sugar
  • ¼ teaspoon salt
  • 1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
  • 1¼ cup milk, or enough to equal 3 cups with the coconut milk
  • ½ teaspoon vanilla
For the Whipped Cream Frosting Makes about 5 cups (enough for 2-layer cake)
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 package Dr.Oetker stabilizer
Instructions
  1. Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.
  2. Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard. As you can see on the pic below some of the yolk got in the whites. I could have started all over but I didn’t. I didn’t wanted to waste all those eggs. And I have to tell you the cake came out just fine.
  3. Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sieve, which I did.) Set aside.
  4. With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.
  5. Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.
  6. Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool. While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.
  7. COCONUT CUSTARD:
  8. While the cake is cooling off make the custard. In a small bowl, whisk together the egg yolks; set aside. In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.
  9. Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps. Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.
  10. WHIPPED CREAM FROSTING:
  11. Add a package of Dr Oetker stabilizer to the heavy cream and sugar. Whip the cream to stiff peaks. Don’t whip it too long otherwise you will get butter.
  12. To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with tooth floss or a long serrated knife, carefully split each cake into 2 even layers. Now these cake layers would have been much higher had I not dropped that egg yolk in the egg white. Mental note for the next time don’t crack the egg over the bowl with the egg white ;). Place one layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days. Up to within 24 hours of serving, whip the cream, stabilizer and powdered sugar and spread over the top and sides of the cake, then cover generously with the toasted coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.

 

 

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Starbucks Gingerbread Loaf

Apr 7, 2013 by

I have never bought a slice of gingerbread loaf from Starbucks, but heard good reviews about it. To me they are way too expensive. So I went on the internet and found a few recipes. Mixed and matched, and here is the result. I have been told it taste pretty darn close to the real thing.

Ingredients

For the Gingerbread Loaf
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ginger
1 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 tsp baking soda
1 egg
1/2 cup sour cream
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 tsp vanilla
3 cups icing sugar
Candied ginger, chopped in small squares

Instructions

1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)

2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.

3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

Starbucks Gingerbread Loaf
 
Prep time
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Total time
 
Ingredients
For the Gingerbread Loaf
  • 1½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon orange extract, optional
  • 1 cup applesauce
  • 1 tsp baking soda
  • 1 egg
  • ½ cup sour cream
For the Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 tsp vanilla
  • 3 cups icing sugar
  • Candied ginger, chopped in small squares
Instructions
  1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)
  2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.
  3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add ½ cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

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Pumpkin Bars

Feb 3, 2013 by

 

Ingredients

    For the Bars:
1 cup each granulated sugar
1 cup light brown sugar
1 cup canola oil
1 can pumpkin purée (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract
2 cups all purpose flour
2 tsp each baking powder and ground cinnamon
1 tsp each table salt and baking soda
1?2 tsp ground ginger
1/2 tsp cloves
1/2 tsp and nutmeg
    For the white chocolate frosting:
4 oz. white bar chocolate, chopped
1 pkg cream cheese, softened
1 stick unsalted butter
1-1/2 cups sifted powdered sugar

Instructions

1.  Preheat oven to 350°. Coat an 11 1/2×16 1/2-inch baking sheet with nonstick spray.
For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.

2.Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.

3. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.

4. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

Pumpkin Bars
 
Cook time
Total time
 
Serves: 24
Ingredients
For the Bars:
  • 1 cup each granulated sugar
  • 1 cup light brown sugar
  • 1 cup canola oil
  • 1 can pumpkin purée (15 oz.)
  • 4 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp each baking powder and ground cinnamon
  • 1 tsp each table salt and baking soda
  • 1?2 tsp ground ginger
  • ½ tsp cloves
  • ½ tsp and nutmeg
For the white chocolate frosting:
  • 4 oz. white bar chocolate, chopped
  • 1 pkg cream cheese, softened
  • 1 stick unsalted butter
  • 1-1/2 cups sifted powdered sugar
Instructions
  1. Preheat oven to 350°. Coat an 11½×16½-inch baking sheet with nonstick spray.
  2. For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.
  3. Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.
  4. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.
  5. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

 

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Slagroomtaart (Dutch)

Jul 9, 2012 by

 

The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees’s wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).

Ingredients

5 eggs
150 gram sugar
150 gram cake flour
1 bag of vanilla sugar (Dr.Oetker)
1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
fruit of your choice
1 cup heavy cream
2 tbsp sugar
strawberry spread

Instructions

Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don’t whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

Slagroom Taart
 
Prep time
Cook time
Total time
 
The Dutch Pastry is totally different then American pastry. From my experience the American cakes can be a tat bit too sweet, but that is just my opinion. And as far as icing goes, the Dutch usually use whipped cream. On birthdays and other special occasions, all kinds of cakes and cookies are eaten, including appeltaart, whipped cream cake (what you see here) , gevulde koek (cookies filled with almond paste), Kruidkoek, Limburgse vlaai, Spekkoek(from Indonesia), Ouwe wijven koek, Sprits, Tompouce, and Stroopwafels. The Dutch usually drink coffee and or tea with the cake. Dutch thrift led to the famous standard rule of only one cookie with each cup of coffee; it has been suggested that the reasons for this can be found in the trade-mentality and Protestant upbringing. A popular Dutch story (that has never been confirmed) says that then-Prime minister Willem Drees's wife served this to a visiting American diplomat, who then became convinced that the money from the Marshall Plan was well-spent. Cafe au lait is also drunk often. It is called Koffie verkeerd (Coffee-the-wrong-way-around).
Author:
Cuisine: Dutch
Ingredients
  • 5 eggs
  • 150 gram sugar
  • 150 gram cake flour
  • 1 bag of vanilla sugar (Dr.Oetker)
  • 1 bag of whip it (Dr. Oetker)(stabilizer for whipped cream)
  • fruit of your choice
  • 1 cup heavy cream
  • 2 tbsp sugar
  • strawberry spread
Instructions
  1. Preheat the oven to 185 C 350F, Butter the spring form and set aside. Put the eggs, sugar and the vanilla sugar in a bowl. Put the bowl in the sink with warm water. The sugar has to dilute while you are whipping it. Whip it till thick and fluffy the color should be light yellow. Carefully fold the cake flour in the mix. Pour in the spring form and bake for 25 min. Test if the cake is ready (use a toothpick and see if it comes out clean). Let it cool and cut the cake in half ( you can do that with tooth floss). Add the whip it and sugar to the heavy cream and whip it. Don't whip it too long otherwise you will get butter. Spread some strawberry spread on one side and add a layer of whipped cream. Then top it off with the top and also spread a layer of whipped cream on top of it and on the side. The last thing you do is add the fruit. Keep cool in the refrigerator.

 

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Cheese Cake

Jul 8, 2012 by

The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual “De Agri Cultura”. Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we’re talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table.

Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)

Ingredients

For the Cheese Cake:
1 cup Graham crackers crumbled
1/4 cup melted unsalted butter
6 Philadelphia cheese
4 eggs
1 cup of sugar
1 tbsp vanilla
1/2 cup sour cream
baking spray with flour

For the glaze:
1 package frozen fruit of your choice
1 pint of blueberries.
1 cup red wine
1/3 cup sugar
10 oz jar jelly of your choice.

Instructions

1. Trace and cut out round of wax paper. Spray the pan with baking spray. Line the bottom of the pan and spray again with baking spray with flour.

2. Grind Graham Crackers in food processor. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan.
3. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don’t have no lumps, then add the sour cream.    4. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It’s okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight.    5. For the topping you can use all kinds of fruits. In this case I used blue berries, and for the glaze I used mixed berries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, 1/3 cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

You don’t have to make this New York Cheese cake that high you can make it half the size like the one below ;). Just half the ingredients.

Cheese Cake
 
The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual "De Agri Cultura". Modern cheesecakes resembles cakes previously used as offerings to gods in greek culture. The delicious desert spread across Europe from Greece like a sweet nectar, pausing briefly at kitchens along the way to bequeath its creamy recipe. Many, many years later (we're talking centuries, here), the cheesecake made its way to American shores. Today, the most prevalent ingredient in cheesecakes is Philadelphia Cream Cheese. As the name implies, Philadelphia Cream Cheese was created in America. Cream Cheese, itself was created long ago, and no one can be sure who its creator might be. Philadelphia Cream Cheese was developed in 1872 by James L Kraft when he was trying to duplicate the French cheese, Neufchatel. In 1880, Philadelphia Cream Cheese was introduced to the market, and cheesecake was suddenly all too easy to bake, and by 1910, cheesecakes were a regular at the desert table. Almost all modern cheesecakes in the United States use cream cheese; in Italy, cheesecakes use ricotta cheese and Germans use quark cheese. Dutch/Belgian-style cheesecakes are typically flavored with melted bittersweet chocolate. Belgian cheesecake includes also a speculaas crust (speculaas is a traditional Dutch-Belgian biscuit)
Ingredients
For the Cheese Cake:
  • 1 cup Graham crackers crumbled
  • ¼ cup melted unsalted butter
  • 6 Philadelphia cheese
  • 4 eggs
  • 1 cup of sugar
  • 1 tbsp vanilla
  • ½ cup sour cream
For the glaze:
  • 1 package frozen fruit of your choice
  • 1 pint of blueberries.
  • 1 cup red wine
  • ⅓ cup sugar
  • 10 oz jar jelly of your choice.
Instructions
  1. Grind Graham Crackers in food processor. Add butter. Spray sides and bottom of cake pan. Trace and cut out round of wax paper. Line the bottom and spray again. Press in the Graham cracker crumbs. Sprinkle some on the sides of the cake pan. In the mixing bowl cream together, cheese, sugar and vanilla until smooth. Add eggs one a time. Make sure you don't have no lumps, then add the sour cream. Pour batter in the pan. Put the pan in a casserole dish and add hot water to the casserole dish. Water should be half way to the sides of the pan. Bake a 300F for 2 hours until top is golden and cake is set around edges. It's okay when the center is jiggly. That will cook while it cools. Remove cake from roaster and set on cooling rack. Run knife around sides to loosen. Refrigerate overnight. For the topping you can use all kinds of fruits. In this case I used blackberries, and for the glaze I used raspberries. To make the glaze you will need 1 package frozen fruit of your choice, 1 cup red wine, ⅓ cup sugar and 10 oz jar jelly of your choice. Combine the fruit, wine and sugar in saucepan over medium heat. Strain the fruit through a sieve. Return juice to sauce pan and reduce to at least half. Add the jelly until melted, and cool before putting in on top of your cheescake. You can use this for several other different dishes which ask for fruit for instance you can use this with the griesmeel pudding.

 

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Carrot Cake

Jun 17, 2012 by

A great carrot cake recipe of my dear twin sister Heleen. I have been having this one for years and thought it’s about time I put this one on the web for you also to enjoy 🙂

Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed but it is thought to come from Norway.The popularity of carrot cake was probably revived in Britain because of rationing during the Second World War.

Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare.In 2005, the American-based Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.

Carrot cake is often referred to as Passion cake.Carrot cake was voted as the favourite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following WWII there was a glut of canned carrots in the U.S.. A business man named George C. Page hired master Bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product. It is unclear how he did this, it might have been with a recipe on the side of the cans.

Ingredients

*1:
2 cups flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
*2:
3 cups shredded carrots
1 cup oil
4 eggs

For the Cream Cheese frosting:
1- 3oz package of cream cheese
2 cups of powdered sugar
1 tsp vanilla

Instructions

1.  Shredd the carrots.

2. Combine all the dry ingredients (1)

3. Then combine all the wet ingredients (2)

4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.

5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.

Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • *1
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2*
  • 3 cups shredded carrots
  • 1 cup oil
  • 4 eggs
For the Cream Cheese frosting
  • 1- 3oz package of cream cheese
  • 2 cups of powdered sugar
  • 1 tsp vanilla
Instructions
  1. Shredd the carrots.
  2. Combine all the dry ingredients (1)
  3. Then combine all the wet ingredients (2)
  4. Mix 1 and 2 together. Put in a bundt mold and bake for 1 hour and 10 min in a 325F oven, or until toothpick comes out clean.
  5. Put the cream cheese in the microwave for 30 seconds, add the sugar and vanilla. Spread on the carrot cake. Wait till the cake is cooled down before you put the icing on the cake.

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Raspberry Cheesecake Brownies

May 15, 2012 by

 

The name “brownies” first appeared in the 1896 Boston Cooking School Cookbook, where it describes molasses cakes baked in small tins. The origin of the Brownie is thought to be American and and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe.

Ingredients

4 oz unsweetened chocolate
1/2 cup unsalted butter
2 Tbsp cocoa powder
1 Tbsp instant coffee
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
3 eggs
1 cup all purpose flour
4 oz cream cheese
1/4 cup sugar
1 egg
1tbsp lemon
1 cup fresh raspberries
powdered sugar

Instructions

1.  Preheat oven to 350F and coat an 8″ square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.2. Cool completely before cutting. In this case we won’t bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

Raspberry Cheesecake Brownies
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 oz unsweetened chocolate
  • ½ cup unsalted butter
  • 2 Tbsp cocoa powder
  • 1 Tbsp instant coffee
  • 1½ cup sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 eggs
  • 1 cup all purpose flour
  • 4 oz cream cheese
  • ¼ cup sugar
  • 1 egg
  • 1tbsp lemon
  • 1 cup fresh raspberries
  • powdered sugar
Instructions
  1. Preheat oven to 350F and coat an 8" square baking pan with nonstick spray. Melt the chocolate, butter, cocoa and coffee in a bowl in the microwave for 30 sec. Stir until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, blending well after each addition. Fold in flour. Spread batter in prepared pan. This is the basic brownie, if you want to you can add nuts and bake for 30-40 min.
  2. Cool completely before cutting. In this case we won't bake the brownies just yet. We have to add the cream cheese mix first. Beat the cream cheese, sugar lemon juice mix until smooth. Blend in the egg, the spread cheesecake mixture over unbaked brownie batter. Top with the raspberries (if you like you can add different kind of fruit). Bake for 1 hour or until cheesecake is set and golden around edges. Cool brownies in pan cover and chill overnight. Dust with powder sugar.

 

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Cream Cheese Pound Cake

May 14, 2012 by

The pound cake is a British Creation dating back to the 17th Century.

The name (Pound Cake) comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people couldn’t read, this simple convention made it simple to remember recipes.

A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck.

By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written by an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. Artificial leaveners (baking powder/soda) were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Info from the webpage whats cooking in america.

Ingredients

2 1/2 cups cake flour
3 cups sugar, 6 eggs
1 -8oz cream cheese
2 1/2 sticks butter
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Instructions

1.   Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf. 

Cream Cheese Pound Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 2½ cups cake flour
  • 3 cups sugar, 6 eggs
  • 1 -8oz cream cheese
  • 2½ sticks butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon extract
Instructions
  1. Melt butter and cream cheese in microwave for 50 sec. Mix sugar, butter and cream cheese together, mix well. Add 1 egg then beat well. Alternate with flour and beat well again. You end with an egg. Add the flavorings and beat well. Pour in greased bundt cake pan. Bake at 350F preheated oven for 70 minutes. On 2nd top shelf.

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Chocolate Bourbon Cake

Mar 24, 2012 by

Down the street of my work is The Calvary Episcopal Church, located on 102 N. Second St. Downtown Memphis. This Church has a Memphis tradition dating back to 1928. People of different faiths gather during Lent to break bread together in Calvary’s Waffle Shop dining hall.

Last year was the first time I had the pleasure to taste this Chocolate Bourbon Cake. This year they had the same menu again and yes this Chocolate Bourbon Cake was there again. I asked for the recipe on Facebook, and lucky me and you they shared this recipe 🙂

Surprisingly this is one of the easiest cakes to make. If you are lucky you will be able to find the lady finger cookies at your local grocery store. Then it’s a no bake cake. If you are not that fortunate, you have to make your own lady fingers. No worry I have a recipe for that to.

Well this year (2014) the church was selling their cookbooks. Now you know I had to have one of those. I probably will make some other dishes out of their cookbook. But I don’t know about that fish pudding dish…………

Ingredients

1/2 lb (2 sticks) of unsalted butter
2 cups of sugar
6 squares unsweetened chocolate
6 eggs
3/4 cup chopped pecans
1/2 dozen lady fingers
2 oz. Bourbon
1 pint ( 2 cups) heavy cream

Instructions

1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.

2. Whip the cream and season with Bourbon.

3. 1st layer: lady fingers that have been halved
2nd layer: 1/4 chocolate mixture per pan
3rd layer: 1/4 cup whipped cream mixture per pan
4th layer: 1/4 chopped pecans per pan
5th layer: lady fingers
6th layer: 1/4 chocolate mixture pan
7th layer: 1/4 whipped cream per pan
8th layer: 1/4 chopped pecans per pan

4. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

Chocolate Bourbon Cake
 
Recipe type: Dessert
Ingredients
  • ½ lb (2 sticks) of unsalted butter
  • 2 cups of sugar
  • 6 squares unsweetened chocolate
  • 6 eggs
  • ¾ cup chopped pecans
  • ½ dozen lady fingers
  • 2 oz. Bourbon
  • 1 pint ( 2 cups) heavy cream
Instructions
  1. Wet 2 standard loaf pans and line with Saran Wrap. Melt chocolate and cool slightly. Cream butter and sugar. Add melted chocolate and mix well. Add eggs one at a time beating well after each addition.
  2. Whip the cream and season with Bourbon.
  3. st layer: lady fingers that have been halved
  4. nd layer: ¼ chocolate mixture per pan
  5. rd layer: ¼ cup whipped cream mixture per pan
  6. th layer: ¼ chopped pecans per pan
  7. th layer: lady fingers
  8. th layer: ¼ chocolate mixture pan
  9. th layer: ¼ whipped cream per pan
  10. th layer: ¼ chopped pecans per pan
  11. Cover each loaf pan with Saran Wrap and freeze. To serve, slice frozen and put on plates (it does not take long to thaw at room temperature).

*Arrisje’s Recipe Card. Click on the pic below. Save to your hard drive and print as a 4×6*

Chocolate Bourbon Cake

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