Happy New Year 2008

Black Forest ~ Chocolate Cake with Cherries Recipe

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INGREDIENTS

• 1 2/3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 1/2 cup kirschwasser
• 1/2 cup butter
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon strong brewed coffee
• 2 (14 ounce) cans pitted Bing cherries, drained
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon kirschwasser

How to Step by Step?

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Delicious Chocolate Desserts :)

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Cokelat Lava Cake~ Especially for Christmas Celebration

Ingredients:

Cake

2 eggs

2 tablespoons unsalted butter

1/4 pound semisweet chocolate

1 1/2 teaspoons cornstarch

1 teaspoon peppermint extract

1/4 cup granulated sugar

Soufflé Pan

1 tablespoon unsalted butter - soft 2 tablespoons sugar Parchment circles

Directions:

Preheat the oven to 350 degrees.

Melt chocolate and butter in a double boiler over medium heat; stir constantly.

When melted, remove from heat. Add sugar and cornstarch and mix.

Whisk in eggs and peppermint extract until smooth.

Grease and flour a two-cup soufflé pan. Line the bottom with buttered parchment circle. Coat pan with sugar - shake out excess.

Add batter and bake 25-30 minutes. Turn cake out onto plate and serve immediately with ice cream.

Tips

To make the perfect Chocolate Lava Calate lava cake recipe like this one. You could turn one out in a snap.

First, you need to use the best gourmet chocolate you can find and second you need to use heavy cream.

Another little trick to making this delicious chocolate cake is to make sure you whisk the lava batter while it cools.

One way to do this is to just pop it into the refrigerator and then pull it out every few minutes and give it a quick whisk, then put it back in to cool some more.

ke, there are a few little tricks you need to know about. Such a fancy cake seems like it would be hard to make, but it’s really not, specially with and free easy choco

If you’re afraid you’ll forget about it; set your oven timer to remind you. Did you know that after the chocolate lava, or ganache, is ready you don’t have to use it immediately?

If you’re not ready to make your Chocolate Lava Cake recipe yet, just form your chocolate lava balls and slip them into the freezer.

Then, when you need a special or unique birthday cake or a cake for any reason; just pull them out and wait for the ooh’s and aahh’s at dessert time.

I hope this free easy chocolate lava cake recipe and tips will help you make your loved ones happy!

Enjoy :):):)

Merry Christmas 2007 all :)

^Aneka Resep Cokelat Pralines^

Membuat Cokelat Pralines...gampang2 susah...
Kalau dilihat dari bentuknya yang manis dan imut...bisa2 kita sayang untuk memakannya :P
Tapi sebenarnya...ada beberapa resep mudah untuk cokelat Pralines...dan dijamin ga bakal gagal dehhh bikinnya...let's try together !

Step 1 : siapkan Dark or Milk chocolate Compound...lelehkan lalu siap digunakan
Step 2: kita harus membuat kulit/shell cokelat pralines terlebih dahulu...
usahakan, bagian atas cetakan dilapisi agak teball..supaya Filling/isi annya tidak tumpah
Step 3 : Simpan 1-2 menit di lemari es/freezer
Step 4 : Isi filling ke dalam shell/kulit pralines...secukupnya
Step 5 : penuhi lagi dengan cokelat sampai memenuhi cetakan
Step 6 : masukan kembali ke dalam chiller untuk 5 menit
Step 7 : Check dasar cetakan, kalau sudah blur/buram...artinya cokelat sudah siap dilepas dari
cetakannya...pastikan saat melepas cokelat..lakukan di ruangan ber AC

Untuk resep filling/isi Cokelat Pralines...ada banyak alternatif...check this out!

*Simple ganache*

300ml fresh milk
600 gr cokelat couverture
20 gr butter
2 gr vanilla essences..

Cara membuat : didihkan susu, lalu tuang susu ke dalam wadah berisi cokelat dan aduk hingga
merata. Selanjutnya, tambahkan buter kedalamnya..dan dinginkan sampai
suhu sekitar 40 Celcius

*Cherry Filling* 250 gr Butter 150 gr Gula halus 100 gr susu kental manis 100 cc Kirsch (dari fermentasi buah cherry) 500 gr Cokelat couverture (cairkan)

Cara membuat: Susu, butter dan gula dikocok hingga naik...masukan Kirsch.
Tambahkan cokelat cair kedalamnya lalu aduk sampai merata

*Caramel Machiato*
Bagi penyuka Caramel Machiatto nya Starbucks..filling yang satu ini wajib dicoba ;)

500 gr Gula
250 ml Fresh Cream
125 gr Butter
125 gr Glucose
5 gr Mocha Paste

Cara membuat: cairkan gula lalu masukan mentega dan fresh cream sedikit demi sedikit...
Matikan api, masukan glucose dan mocha paste...tunggu sampai dingin..

~Valentine Cokelat Cake~

Special Cakes for Valentine :)