Amaretto Cake With Chocolate Ganache Food

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE AMARETTO POUND CAKE

Steps:

• Position an oven rack in the center of the oven.
• Preheat the oven to 325°F
• Grease a 10-inch bundt pan.
• In the bowl of an electric mixer, cream the butter.
• Gradually add the sugar, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the Amaretto, beat to blend.
• In a medium bowl, combine the flour, cocoa, salt, and baking powder.
• Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
• Pour batter into the prepared pan.
• Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes.
• Remove the cake from the pan to a rack to cool completely.
• Dust with confectioner's sugar.
• Great with real whipped cream.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

AMARETTO CAKE WITH CHOCOLATE GANACHE

Steps:

• Grease and flour your pans. Set the oven to 350 degrees.
• Mix the cake mix with the next five ingredients.
• Pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a Bundt pan. Check the cake with a toothpick to see if it is done. (When inserted in the cake, it should come out clean. The cake will have just begun to pull away from the sides of the pan.).
• Let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack. (Slide some waxed paper under the cooling rack to catch the drips of Ganache-yum!).
• For the Ganache:.
• Unwrap the squares of chocolate and place them in a bowl.
• Pour the whipping cream in a pan and bring to a boil.
• Pour the hot cream on the chocolate and stir it until it is smooth and glossy.
• (at this point I chill it slightly for a filling or if I want to spread it).
• Spoon the Ganache over the cake on the rack making sure to cover it evenly.
• When the chocolate Ganache is almost set, top with almonds and place it on your serving plate.

WHITE CHOCOLATE ALMOND AMARETTO TRUFFLES

Steps:

• Place chocolate chips into a glass mixing bowl, and put aside.
• On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
• Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it - it should be smooth.
• Cover with plastic wrap, preferrably resting right on top of the surface - this prevents a skin from forming while it cools. s.
• Chill in the fridge for at least an hour or two, until it's pretty solid.
• Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
• Roll them in the finely chopped almonds, store in an airtight container.

CHOCOLATE CHIP-AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
• Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
• Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
• Divide batter among prepared pans. (the layers will be thin).
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
• Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
• Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
• Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
• Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
• Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
• Press nuts around the sides of the cake. Chill at leat 2 hours.
• (Can be made 2 days ahead. Cover with cake dome; keep chilled.).

CHOCOLATE AMARETTO CHEESECAKE

Steps:

• For crust: Mix together in small bowl. Press mixture evenly onto bottom of greased 9" springform pan.
• For Cheesecake: In mixing bowl, combine cream cheese, 2/3 cup sugar, sour cream, and cornstarch. Add eggs, one at a time, beating well after each. Beat in vanilla extract. Remove 3/4 cup of mixture to separate bowl and stir in cocoa powder and 3 tablespoons sugar. Set aside. Stir amaretto and almond extract into the remaining mixture.
• Pour half the amaretto mixture over the crust. Spoon half of the cocoa mixture over the amaretto mixture. Pour remaining amaretto mixture over the cocoa mixture. Top with remaining cocoa mixture. Using a knife and without disturbing the crust, swirl the blade through the batter to create the marble effect.
• Bake at 425 F for 10 minutes. Lower temperature to 225 F and bake for 1 hour or till the center no longer looks wet or shiny. Remove the cake from the over and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
• For Topping: In small bowl beat whipping cream and amaretto with mixer until stiff peaks form. Pipe whipped cream around the edge of cheesecake. Garnish with chocolate covered almonds.
• Chill till serving time.

SUNKEN CHOCOLATE AMARETTO CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.
• Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn't touch the water, or in a microwave. Pour into a jug and leave to cool a little.
• Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2-3 minutes, using a freestanding mixer, or 4-5 minutes with an electric hand whisk.
• Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.
• Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.
• Pour and scrape the batter into the prepared tin. Bake for 20-25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate - the cake will be dark and tender underneath - and a cake tester comes out with just a few damp crumbs cleaving to it.
• Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out - remove the base only if you are very brave - onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.
• Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it's thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.

CONTEST-WINNING MOIST CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.