Chocolate Macaron Recipe

Have ready three baking sheets (make sure they have flat bottoms (no warping)) lined with parchment paper. To make all the Macarons the same size, I like to make a template. Take a piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the circles about 2 inches (5 cm) apart. Place the template under your parchment paper so you can use it as a guide.

Place the ground almonds, confectioners sugar, and cocoa powder in your food processor and process until they are mixed together (about 30 seconds). Then sift the mixture to remove any lumps.

In the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer), beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue stands straight up (no drooping)). Then, in three additions, sift the ground almond mixture over the meringue. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl. Once the almond mixture is completely folded (called macaronage) into the meringue (the batter will fall back into the bowl in a thick ribbon) it is time to pipe the Macarons.

Fill a pastry bag, fitted with about a 1/2 inch (1 cm) plain tip, with about half the batter. Pipe about 1 1/2 inch (4 cm) rounds onto the parchment paper, using the template as a guide. Then carefully remove the template and gently tap the baking sheet on the counter to break any air bubbles (can also break air bubbles with the end of a toothpick). Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky when lightly touched.

Meanwhile, preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven. Bake the cookies (two sheets at a time) for about 14 - 16 minutes, rotating the pans top to bottom, front to back, about halfway through baking. The Macarons are done when they just barely separate from the parchment paper. Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack. To assemble the Macarons, take two cookies and sandwich them together with chocolate ganache. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Bring to room temperature before serving.

Chocolate Ganache: Place the chopped chocolate in a  heatproof bowl. Heat the cream and butter in a small saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the hot cream over the chocolate and allow to stand for a few minutes. Stir gently until smooth. If desired, add the liqueur. Let sit at room temperature until thick and of piping consistency. (This can take a few hours.) You can make the ganache the day before. Just cover and store at room temperature.

Makes about 30 Macarons.


100 grams ground blanched almonds or almond meal/flour*

170 grams confectioners (powdered or icing) sugar**

15 grams unsweetened cocoa powder (regular unsweetened or Dutch-processed)

100 grams "aged" egg whites, at room temperature***

1/4 teaspoon cream of tartar (optional)

35 grams superfine or castor white sugar****

Chocolate Ganache:

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content)

1/2 tablespoons (6 grams) butter

1/2 tablespoons liqueur (optional)

Note: Weight measurements (grams) (use a digital scale) are only given for this recipe. Volume measurement (cups) are not recommended.

* I use Bob's Red Mill finely ground almond meal/flour. You can find it in grocery stores, specialty food stores, health food stores, or on line.

** Use powdered sugar that contains cornstarch (corn flour).

*** Separate eggs at least 24 hours before using (or up to five days). Cover with paper towel and place in the refrigerator. Bring to room temperature before using.

**** Make superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.

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Chocolate Muffin Recipe

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, 12 - 2 3/4 x 1 1/2 inch muffin cups.

In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract. 

In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. 

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.

Makes 12 - 14 regular sized muffins.

Source: Joyofbaking.com

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Strawberry Indulgence WIth Nuts

Chocolate Chiffon Cake: Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.

In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.

In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely  (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake (I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.

Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.

Serves about 10 - 12.

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)

Topping Fresh Strawberry and ground nuts

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Rainbow Cake Recipe

Ingredients

Vegetable shortening

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 1/3 cups sugar

5 large egg whites, room temperature

2 teaspoons pure vanilla extract

1 1/2 cups milk, room temperature

Red, orange, yellow, green, blue, and purple gel food coloring

Lemony Swiss Meringue Buttercream

Directions

Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.

In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.

Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).

Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

Using an offset spatula, cover cake again with remaining frosting.

Source: http://www.marthastewart.com

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1. 
   

Chocolate Indulgence Cake Recipe

Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.

In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.

In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 

Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely  (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake (I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.

Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.

Serves about 10 - 12.

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)

Source: joyofbaking.com

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Pecan Cheese Cake Recipe

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/3 cup sugar

1/3 cup butter, melted

FILLING:

3 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

2 cups (16 ounces) sour cream

1 teaspoon vanilla extract

1/2 teaspoon butter flavoring

3 eggs, lightly beaten

1 cup finely chopped pecans

Directions

In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and butter flavoring. Add eggs; beat on low speed just until combined. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 70-80 minutes or until center is almost set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan

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Mango Delight Cake Recipe

1 large mango, peeled,mashed (slightly over-ripe)

1 large banana, mashed (over-ripe is better)

1 (440 g) can crushed pineapple, well drained

3 eggs, beaten

1 cup desiccated coconut

125 g butter, melted

1 cup caster sugar

2 cups self raising flour

Directions:

1

Grease a square cake pan (23cm) and line with baking paper.

2

Combine the mango, banana and pineapple in a large bowl and mix well.

3

Add the eggs, coconut, butter, sugar and flour.

4

Mix until combined.

5

Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.

6

Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.

7

Serve decorated with extra mango and wedges of lime.

Source: Australian Food Recipe

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Strawberry, Rasberry Indulgence

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Mocca Indulgence Recipe

Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

Preheat the oven to 325 degrees F (165 degrees C). You will need a 10 inch (25 cm) two piece ungreased tube pan.

In a large bowl sift the flour with the cocoa powder, 3/4 cup (150 grams) granulated white sugar, baking powder, baking soda, and salt.

In a separate bowl whisk together the egg yolks, oil, coffee (or water), and vanilla extract. Make a well in the center of the flour mixture and add the wet ingredients and whisk until smooth. Scrape down the sides of the bowl as needed.

In a separate bowl, with the whisk attachment, beat the egg whites and cream of tartar (if using) until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 

Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter. Let the cake cool completely  (about 1 1/2 hours). To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. Place the bottom layer on your serving plate and spread with about 3/4 cup (180 ml) of the cream filling. Gently place the top layer on the filling. Next, pour the chocolate glaze over the top of the cake letting it flow down the sides. Then with a knife or spatula spread the glaze over the sides of the cake. Place the rest of the filling in a piping bag and pipe a decorative border around the top of the cake (I used a Ateco star tip Number 846). I like to refrigerate the cake overnight before serving (this allows time for the flavors to mingle). The cake can be covered and stored in the refrigerator for about 4 days.

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the liqueur, and let cool slightly.

Mocha Filling: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients, minus the cream, in the bowl. Stir about 2 tablespoons of the cream into the mixture. Add the rest of the cold cream and beat just until stiff peaks form.

Serves about 10 - 12.

6 large eggs plus one additional egg white (30 grams)

2 cups (200 grams) sifted cake flour

1/4 cup (25 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 cups (300 grams) granulated white sugar, divided

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon salt

1/2 cup (120 ml) flavorless oil (vegetable, corn, canola, or safflower oil)

3/4 cup (180 ml) freshly brewed coffee or water, at room temperature

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon cream of tartar (optional)

Chocolate Glaze:

6 ounces (180 grams) semi sweet chocolate, chopped

4 tablespoons (57 grams) butter, diced

2 tablespoons light corn syrup (liquid glucose or golden syrup)

1 tablespoon liqueur (optional) (I like to use Frangelico or a coffee flavored liqueur)

Mocha Filling:

1/2 teaspoon pure vanilla extract

1/4 cup (50 grams) white sugar

2 tablespoons (15 grams) unsweetened cocoa powder

1 teaspoon (2 grams) instant coffee powder

1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)

Source: joyofbaking.com

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