Asian Five Spice Chocolate Cake Food

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FIVE-SPICE TEA CAKE



Five-Spice Tea Cake image

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 11

1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons Chinese five-spice mixture (available at Asian food shops and some supermarkets)
1/4 teaspoon ground ginger
1/2 cup cooled, very strong jasmine tea (use 1 teabag)
1 cup applesauce
2 eggs
1 1/2 cups sugar
1/2 cup vegetable oil

Steps:

  • Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
  • Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.

ASIAN FIVE-SPICE CHOCOLATE CAKE



Asian Five-Spice Chocolate Cake image

Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).

Provided by Chef Kayce

Categories     Dessert

Time 3h40m

Yield 12-16 serving(s)

Number Of Ingredients 9

7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five spice powder
1 1/8 cups unsalted butter, cut into pieces and softened
6 large eggs
2 cups chilled heavy cream
1/4 cup finely chopped crystallized ginger

Steps:

  • Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
  • Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
  • Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
  • Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
  • Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
  • While cake is in oven, prepare Ginger Cream:.
  • Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
  • When cake is done, remove from water bath and cool 2 hours in pan on a rack.
  • Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
  • Serve cake in thin slices garnished with Ginger Cream.
  • Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.

Nutrition Facts : Calories 489.7, Fat 43.1, SaturatedFat 26.2, Cholesterol 205.8, Sodium 56.6, Carbohydrate 27.1, Fiber 2.8, Sugar 21.2, Protein 6.3

ASIAN FIVE-SPICE CHOCOLATE CAKE



Asian Five-Spice Chocolate Cake image

Provided by Christian Thornton

Categories     Chocolate     Dessert     Bake     Spice     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 8

7 ounces fine-quality unsweetened chocolate, finely chopped
6 ounces fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1 1/4 cups sugar
4 teaspoons Chinese five-spice powder
2 1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs
Accompaniment: ginger cream

Steps:

  • Preheat oven to 350°F. Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper.
  • Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
  • Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
  • Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.
  • Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
  • Serve cake in thin slices.

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