Double Caramel cake

Posted in Cakes | April 4th, 2012

Here’s a cake for all the caramel lovers! Lovely filling double layered caramel cake with filling and glaze. Thanks to lottie + doof for the inspiration. My colleagues absolutely loved this one and it was gone within an hour.

Double caramel cake

Print recipe
Double caramel cake
Serves: 12
Prep time: 40 minutes
Cook time: 35 minutes
Total time: 1 hours, 15 minutes
Meal type: Dessert
Region: Worldwide
Two-layer caramel cake with caramel filling and glaze.

Ingredients

cake base

  • 4 cups flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 8oz unsalted butter
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups buttermilk
  • 4 eggs

cake filling

  • 1 can sweetened condensed milk

cake topping

  • 1 cup heavy cream
  • 1 tablespoon corn syrup
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract

Directions

Step 1
First preheat the oven to 350F and butter two round 9-inch cake pans. You can also line them with parchment which you then butter
Step 2
Sift the flour, baking powder, soda and salt together in a medium bowl.
Step 3
In a large bowl mix using an electric mixer the butter and sugar until it is pale. Mix in the eggs, one at a time, and then the vanilla. Corporate the buttermilk slowly into this mixture and then add the flour mixture a little at a time.
Step 4
Divide the cake batter into the two cake pans and bake them for about 35 minutes (or longer) so a toothpick inserted in the center comes out clean. Let the layers cool, while you move on to the filling and topping.
Step 5
To make the filling simply cook the sweetened condensed milk on the stove until it is caramel like. If too thick, add some milk. Let the filling cool down to room temperature and add it on top of one of the cake layers. The second cake layer can then go on top.
Step 6
To make the topping/glaze bring the brown sugar, cream, syrup and a pinch of salt to boil over medium heat until dissolved. The glaze should hit 210F and stay there for about 13 minutes. Remove from heat and stir in the vanilla. Pour the hot glaze over the top layer of the cake and let it run down the sides. Now just let it cool to room temperature. Enjoy :)

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Dense and Fudgy Brownies

Posted in Cakes | February 2nd, 2012

My goal was to make the ultimate brownie, and what better way is there than to use all types of chocolate? If you are looking for perhaps the richest brownie, where you’re full after just a few bites… this is it! I promise that chocolate lovers will not find a higher level of heaven once they have tried this.

And what makes this brownie even more special is the addition of marzipan on top. It gives a lovely nuttiness and for sure doesn’t make the cake any lighter, but in a good way however :)

Dense & Fudgy Brownies

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Dense & Fudgy Brownies
Serves: 12
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes
Meal type: Dessert
Region: American
Probably the best brownies ever if you are into rich and fudgy brownies with lots of chocolate.

Ingredients

  • 185g butter
  • 185g dark chocolate
  • 45g cocoa powder
  • 85g plain flour
  • 50g white chocolate
  • 50g milk chocolate
  • 3 eggs
  • 150g brown sugar
  • 125g caster sugar

Optional

  • 50g marzipan

Directions

Step 1
Cut the butter and dark chocolate into squares and heat them in the microwave or in a saucepan until melted. Leave to cool. Now turn on the oven to 180C gas.
Step 2
Whisk the eggs with the caster and brown sugar for about 5 minutes with an electric mixer. It has to become paler and fluffy. Gently fold with the cooled chocolate and butter mixture.
Step 3
Sift the cocoa and flour into this mixture and fold until just incorporated. Chop the white and milk chocolate into chunks and add them as well.
Step 4
Pour the batter into a 20cm square tin. If using marzipan, cut into thin slices and layer them on top. Put in the oven for approx. 25 minutes or until the center in not wobbly any longer. The brownie tastes best and has the best texture after it has cooled a couple of hours in the fridge. Enjoy :)

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3 layer chocolate brownie

Posted in Cakes | January 26th, 2012

3 layer Chocolate Brownie

Print recipe
3 layer Chocolate Brownie
Serves: 10
Prep time: 40 minutes
Cook time: 40 minutes
Total time: 1 hours, 20 minutes
Region: Worldwide
A delicious and dense 3 layer chocolate brownie, with white, milk and dark chocolate layers.

Ingredients

  • 150g White Chocolate
  • 200g Milk Chocolate
  • 200g Dark Chocolate
  • 100g Butter
  • 5 Eggs
  • 5/4 cups Granulated Sugar
  • 2.25 cups Flour
  • 4/5 cups Heavy Cream

Directions

Step 1
Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and prepare an 8-inch or 20cm baking dish greased with butter or cooking spray.
Step 2
Using the microwave, heat all of the white chocolate and the butter until the butter is melted. Stir the mixture until chocolate is melted as well and then add 1/4 cup (1/2dl) of sugar. This will look as if it does not combine, but if mixing with a hand mixer on high for approx. 3 minutes it will be smooth. After this add 1 egg and keep mixing with hand mixer until well blended. Add and mix 1 cup (2.5dl) flour and spread batter in pan.
Step 3
In the microwave cook all of the milk chocolate and 2/3 cups (1.5dl) cream for 1-2 minutes so that when stirring chocolate will completely melt. In a separate bowl beat 1/2 cup of sugar and 2 eggs for 1 minute, and mix this with the milk chocolate mixture. Then mix in 1 cup (2.5dl) of flour and spread the batter on top of the white chocolate batter in the pan.
Step 4
Repeat the exact same steps for the dark chocolate as you did with the milk chocolate, but instead of adding 1 cup of flour in the end, add 1/4 cup (1/2dl) of flour. Carefully spread this batter on top.
Bake in the oven for 40-45 minutes and leave in the refrigerator overnight, so that the middle layer will set properly.
Enjoy ;)

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Oreo Tuxedo Pie

Posted in Cakes | January 23rd, 2012

Oreo Tuxedo Pie

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Oreo Tuxedo Pie
Serves: 10
Prep time: 1 hour
Cook time: 10 minutes
Total time: 1 hour, 10 minutes
Misc: Serve Cold
Region: American
Rich chocolately cheesecake with marshmallows and other surprises.

Ingredients

  • 26 Oreos
  • 1/2 cup butter
  • 200g Marshmallows
  • 2 packets Cream Cheese ((400g))
  • 1 teaspoon Vanilla Extract
  • 230g Finely chopped Dark Chocolate
  • 1 cup Finely chopped Walnuts
  • 1/2 cup Heavy Cream

Directions

Step 1
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Then crush all the oreo cookies finely in a food processor or using a bag. Add the melted butter and mix. Now spread the oreo mix on a 12 inch pie plate to form the crust. Put it in the oven for 10 minutes and let it cool.
Step 2
Melt the marshmallows in a double boiler (if not using fluff), this may take a while. When completely melted mix it together with cream cheese and the vanilla extract using a hand mixer for approx. 2 minutes. Add 130g finely diced chocolate to the mix which should start melting, keep stirring until fully incorporated. Now add the walnuts (you may also use any other type of nuts) and mix. Spread the mixture on top of the pie crust and let it cool for at least 30 minutes in the fridge.
Step 3
After the mixture has set heat the heavy cream in the microwave and pour over the remaining 100g finely diced chocolate. Stir until the chocolate has melted and then spread on top of the pie. You may decorate with some more nuts and perhaps some melted white chocolate in the center. Enjoy :)

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Clafoutis with Berries

Posted in Cakes | January 23rd, 2012

Clafoutis

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Clafoutis
Serves: 8
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hours, 20 minutes
Misc: Serve Hot
Region: French
A delicious and dense Cherry and Raspberry Clafoutis with a hint of lemon. Very fresh but also filling.

Ingredients

  • 800g Pitted cherries
  • 400g Raspberries
  • 4 tablespoons Caster Sugar
  • 1/2 cup Orange Juice
  • 200g Plain Flour
  • 1 pinch Salt
  • 4 Eggs
  • 4 Egg Yolks
  • 1 tablespoon Grated Lemon Rind
  • 1 tablespoon Vanilla Bean Paste
  • 1.5 cups Milk
  • 1.25 cups Thickened Cream
  • 2 cups Caster Sugar
  • 1 cup Orange Juice
  • 150g Melted Butter
  • 200g Grated White Chocolate
  • Powdered Sugar

Directions

Step 1
Start with marinating your berries in the 4 tablespoons of sugar and the 1/2 cup of orange juice in a bowl and then set aside.
Step 2
Preheat your oven to 180C and line your cake pan with melted butter and just enough sugar to cover the entire bottom and the sides. You may also use smaller moulds, but be aware that the baking time will in that case be shorter.
Step 3
In a big bowl combine flour and salt. In a smaller bowl combine the eggs, egg yolks, lemon rind, vanilla bean paste and then add it into the flour and stir well. Mix the milk and cream and slowly whisk it into the mixture. Now you may add the rest of the ingredients.
Step 4
Pour the marinated berries into your cake pan and cover it with the batter (should not be completely full). Now place it in the oven for around 50 min, however the exact time will depend on the pan size. Be aware that the middle might still seem rather fluid, but this will stiffen when cooled.
Step 5
Whipped cream with vanilla tastes lovely together with the clafoutis and can be made while it is in the oven. Serve next to the slightly cooled clafoutis, sprinkled with powdered sugar. Enjoy!

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