ALMOND CAKES WITH CHOCOLATE PASSION-FRUIT SAUCE
Provided by Claudia Fleming
Categories Cake Food Processor Mixer Chocolate Dessert Bake Valentine's Day Almond Passion Fruit Ramekin Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 individual cakes
Number Of Ingredients 16
Steps:
- Make cakes:
- Preheat oven to 350°F. Butter and flour ramekins.
- In food processor, process almond paste and sugar until mixture resembles fine sand, 10 to 15 seconds. Transfer to bowl of stand mixer fitted with paddle attachment, then add butter and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down bowl as necessary, about 1 minute. Add vanilla and beat until incorporated, about 30 seconds.
- In small bowl, whisk together flour, baking powder, and salt. Sift over almond paste mixture, then mix until incorporated, about 30 seconds.
- Divide batter among prepared ramekins, smoothing tops. Transfer to baking sheet and bake until cakes are golden brown and springy to touch, about 30 minutes. Transfer to rack to cool while making sauce. (Cakes can be baked ahead, removed from ramekins, and frozen, wrapped tightly in plastic wrap, up to 1 week. Allow 4 hours for cakes to thaw at room temperature. To rewarm, place on parchment-paper-lined baking sheet and bake at 350°F for 10 minutes.)
- Make sauce:
- Transfer chopped chocolate to small bowl.
- In small saucepan over moderate heat, stir together cream and passion fruit juice. Bring to boil, then pour over chocolate and let stand 30 seconds. Using heat-proof silicone spatula, stir until smooth, about 30 seconds. Cover with plastic wrap and keep warm.
- To serve:
- Pour about 2 tablespoons sauce into center of each plate.
- Run small, thin knife around inner edge of 1 ramekin, then invert onto palm of hand and, using other palm, smack bottom of ramekin to release cake. Transfer cake to rack and sift confectioners' sugar over, then transfer to prepared plate. Unmold remaining cakes in same manner. Serve immediately.
PASSION FRUIT AND CHOCOLATE SORBET CAKE
A luscious chocolate ganache coats this chocolate-and-passion-fruit sorbet cake with a chocolate cookie crust.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
- Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
- Scoop the chocolate sorbet and passion fruit sorbet onto the cookie crust, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and sprinkle with the coconut. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
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