Oh So Divine Red Velvet CupCakes !

This recipe makes one 1 dozen regular size cupcakes.

Ingredients:
11/4 cups sifted all purpose flour, make sure you sift it prior to measuring

1/2 tsp baking powder

1/2 tsp salt

1 tbsp unsweetened cocoa powder

1 bottle red rouge food coloring

4 tbsp unsalted butter, around 1/4 cup

3/4 cup sugar

1 egg at room temperature

1 tsp vanilla essence  

1/2 cup buttermilk (liban), I use activia, at room temperature

1/2 tsp white vinegar

1/2 tsp baking soda

Method:
- Preheat the oven at 180 degrees, line 2 12-cups muffin tins with cupcake paper.
- In a bowl sift together the flour, baking powder, and salt. Set side.
- In a small bowl mix together the food coloring and cocoa powder until smooth with no lumps, set aside.
- Using an electric mixer beat the butter and sugar together for around 3 minutes or until it's light and fluffy.
- Add the egg and vanilla, then the cocoa powder & baking soda mix.
- Add in 1/3 of the flour mixture to the butter mixture beating it well.
- Add in half of the butter milk to the mixture while beating.
- Beat in another 1/3 of the flour mixture and the second half of the buttermilk.
- Finely beat in the last 1/3 of the flour mixture and beat until everything is well combined.
- In a small bowl, place the vinegar and add the baking soda to it. (it will foam a little bit).
- Add the vinegar mixture to the cake batter and stir it with a spatula to combine it well.
- Using an ice cream scooper, fill 3/4 of the muffin tins with the cupcake batter.
- Place the tins in the oven and bake for 22 minutes. Insert a toothpick in the middle to check if the cupcakes are done.
- Cool the cakes for 10 minutes in the muffin tins, and then cool them for another ten minutes after removing them from the tins and placing them on a wire rack.
- The must be completely cool before frosting them.

Frosting them with Cream Cheese Icing (Recipe)

My Choc-Caramel Turtle Madness

Cake Batter Ingredients:

2 Cups flour
2 Cups Sugar
3/4 Cup Cocoa
2 Teaspoons Baking Soda
2 Eggs
1 Teaspoon Salt
1 Cup Buttermilk (Leban)
1 Cup Oil
1&1/2 Teaspoons Vanilla
1 Cup Boiling Water

Caramel pecan mixture:
1 bag of caramels pieces
1/2 cup evaporated milk (Carnation)
1 cup chopped pecans

Plus:

1 cup semisweet chocolate chips


Method:

- Preheat Oven at 350 degrees.
- Greese & flour a springform baking dish
- Place all the cake batter ingredients in a mixing bowl, mix on medium to high speed and make sure to scrap the bowl occasionally until all ingredients are blended and smooth.
- pour half of the batter into baking dish. Bake for 25 minutes.
- Meanwhile, prepare the caramel pecan mix by heating the caramels and evaporated milk over medium heat and stir constantly until caramels are melted, then stir in the pecans.
- Pour the caramel mixture over the cake from the oven and sprinkle with chocolate chips.
- Pour over the remaining batter and bake for another 28 minutes until the cake is fully cooked.
- Cool the cake for 30 minutes and serve with either ice cream, or more caramel & pecans topping.

Enjoy...

Low-fat Chocolate Cake ~ Diet

202 calories per serving (per piece)


Ingredients:

125g margarine (soft)
1&1/2 cups sugar
2 whole eggs
1 egg white
4 tablespoons cocoa
3&1/2 cups prepared chocolate pudding
2 cups self rising flour
75g natural apple sauce


Method:

- Preheat oven to 390 degrees F.

- Grease baking pan with a little bit of the margarine.

- Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified.

- Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding -- and so on, until all mixes up nicely to a homogeneous mixture.

- Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch.

- When the cake is ready take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist.

- To decorate, use chocolate syrup and spread it all over as if it was frosting. It's good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor.


Enjoy...

Cream-Filled Chocolate Cake

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Tiramisu ~ WS Style

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder


Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.


Enjoy...

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Chocolate Strudel

Ingredients:

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoon sugar
8oz. semi-sweet chocolate - coarsely chopped
3/4 cup almonds - toasted, slivered


Method:

- Preheat oven to 375°F. Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

- Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

- Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet.

- Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center.

- Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

- Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Enjoy...

Chocolate Mousse Pie

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.


Ingredients:

For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted


For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.


Method:


For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.


For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.


yum!

Chocolate Souffle

Serves 6

Ingredients:

7 ounces finely chopped semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1&1/2 teaspoons vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish


Method:

- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)


- Set an oven rack in lower third of the oven and preheat to 400 degrees F.

- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.


- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

- Fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.



Enjoy...

Frozen Hot Chocolate.. Yummm!

Heaven...



Ingredients:


For the whipped cream:

1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup


For the frozen hot chocolate:

6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings



Method:


The whipped cream:

1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.


The frozen hot chocolate:

1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

3. Pour into a giant goblet and top with whipped cream and chocolate shavings.


Enjoy with a spoon or a straw — or both!


Taken from Sweet Serendipity: Delightful Desserts and Devilish Dish.

Banana Cream Eclairs

Prep: 40 min.
Bake: 25 min.

Serves 16

Ingredients:

1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all purpose flour
4 eggs

Filling:

2&1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas

Glaze:

1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans

Method:

- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. continue beating until dough is smooth and shiny.

- Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inches strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown. Remove to wire wrack.

- Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

- In a large mixing bowl, beat cream until it beigns to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash the bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.

- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately.

Items used in this recipe:

Torta Alla Gianduia (Nutella Cake) ~ NL

I finely got this book that I ordered two and a half months ago, Nigella Lawson's "How to be a Domestic Goddess". I chose this recipe because my mom loves hazelnuts, it's quite easy to make and tastes and looks fantabilous !!
on our regular gathering last Wednesday I baked it and had great reviews. Tyr it.

Serves 8

for the cake:

6 large eggs, separated
pinch of salt
1/2 cup soft unsalted butter
400g nutella (1 large jar)
1 tablespoon water
1/2 cup ground hazelnuts
100g dark chocolate, melted (i use Baker's unsweetened chocolate from Sultan Center)

for the icing:

100g hazelnuts, pealed
1/2 cup heavy cream (double cream)
1 tablespoon water
125g dark chocolate

Method:

Preheat oven to 350-degrees.

Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

In a separate bowl, beat the butter and Nutella together, then add the water, egg yolks, and ground hazelnuts.

Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
Transfer to a plate and let cool.

In a heavy-bottomed sauce pan, add the cream, water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

I'm a chocolate lover and I give it:

Triple Chocolate Cake - WICKED

Because it's my day and because I'm a chocoholic... here's a rich and delicious cake, filled with a double cream and melted plain chocolate mixture, topped with more melted chocolate and chocolate curls made from white and plain chocolate. Wicked!

Serves 6-8

Ingredients:

175g light muscovado sugar
150g self-raising flour
pinch salt
3 tbsp cocoa powder
100g butter
2 medium eggs, beaten
90ml milk
1 tsp vanilla extract

Filling and decoration:

2 x 100g bars plain chocolate, broken into pieces
90ml double cream
100g bar white chocolate, broken into pieces
1 tsp cocoa powder

Method:

Preheat oven to 350°F (180°C/Gas 4). Grease and base line two 18 cm (7 inch) sandwich tins.

Combine the sugar, flour, salt and cocoa powder in a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs. Beat the eggs, milk and vanilla together. Add to the bowl and stir well, then spoon into the prepared tins and level the tops. Bake for 25 - 30 minutes, or until the tops spring back when lightly touched. Cool for 5 minutes, then turn out and cool completely on a wire rack.

For the filling, melt the plain chocolate in a bowl placed over a saucepan of gently simmering water. Pour about one third of this chocolate onto a marble surface or smooth chopping board and spread it out to about 5 mm (1/4 inch) thick. Chill it in the refrigerator for making curls. Cool the remaining chocolate for about 10 minutes. Meanwhile, whisk the cream until it holds its shape. Swirl in half the remaining plain chocolate, then use this mixture to sandwich the cakes together. Spread the remaining plain chocolate over the top of the cake.

To make chocolate curls, push a long-bladed knife over the surface of the chilled chocolate. (If it flakes, allow the chocolate to sit at room temperature for a few minutes). Lift the curls onto the cake with a fine skewer or cocktail stick. Melt the white chocolate in the same way to make white chocolate curls and place these on top of the cake. Dust with a little cocoa powder, then serve.

Tip:

Keep the finished cake in the fridge. Remember to let it come to room temperature before you serve it to appreciate its flavour.

Marbled New York-Style Cheesecake

Rich and creamy, this cheesecake is marbled with swirls of vanilla and chocolate.

Prep Time:20 Minutes
Cook Time:55 Minutes
Serves 8

Ingredients:

1&1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 (1 ounce) squares semi-sweet baking chocolate, melted

Method:

1.Preheat oven to 350 degrees F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.

2.In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs, flour and vanilla.

3.Measure 1&1/2 cups batter into medium bowl. Add melted chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake for 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.


Items used in this recipe:

Molten Choco Cakes ~ NL

You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

Ingredients:

50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered
baking parchment

Method:

Unless you are making these up in advance, preheat the oven to 200°C/gas mark 6, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.

Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped double cream, the same unwhipped in a jug, crème fraiche, crème anglaise or ice cream.

Serves 6.

Enjoy...

Chocolate Meringues with Cherry Ripple ~ SF

Chef Silvana Franco who appears on the BBC food channel made this recipe on her show The Hi Lo Club. it's delicious and fun to make.

Ingredients:

4 egg whites

1 pinch salt

225g golden caster sugar (found in Mishref co-op)

1 tsp cornflour

0.5 tsp vanilla extract

1 tsp white vinegar

25g cocoa powder

425g canned stoned black cherries, in syrup

200g low-fat fromage frais (could be found at the sultan center)

Method:

1. Preheat the oven to 140C/gas 1.

2.Whisk the egg whites with a pinch of salt until very stiff. Gradually add the sugar to make a stiff shiny mixture. Stir together the corn flour, vanilla and vinegar and whisk in. Sift over the cocoa then whisk in.

3. Spoon twelve oval shapes onto two baking sheets lined with Teflon paper. Bake for 45 minutes until the outer shell is crisp, but the centre still feels a little soft. Carefully peel off the paper and leave to cool.

4. Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring the syrup to the boil and bubble rapidly for 7-8 minutes until thick. Set aside to cool.

4. Stir the cherries into the fromage frais. Spoon the mixture onto six of the meringues and then drizzle over the thickened syrup. Cover with the remaining meringue halves and serve.

This dessert should be served immediatly or the meringues halves will get soggy.

Servings: 6

Level of difficulty: Intermediate

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Tip of the day:

to remove tomato skin easily, put them in very hot
water for 8-10 minutes. remove, peel and chop or mash as
required.