BELGIAN CHOCOLATE BIRTHDAY CAKE
This luscious chocolate-hazelnut cake is coated with a ganache made from chocolate and cream. It's topped with a mountain of bittersweet chocolate curls, and surrounded by crunchy praline hazelnuts coated in tempered chocolate and rolled in cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen skins. Butter a 9-by-3-inch springform pan well; coat with cocoa, tapping out any excess.
- In a food processor, grind nuts with granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
- In a heat-proof bowl, whisk together cocoa and boiling water until smooth. (Mixture will thicken as it cools.)
- In the bowl of an electric mixer, cream butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in eggs one at a time until well blended.
- Stir buttermilk and vanilla into cocoa mixture. Mixing on low, add half of dry ingredients to creamed mixture; when blended, pour in the cocoa mixture, and add remaining dry mixture, mixing just until incorporated. Scrape batter into prepared pan, smooth top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in pan for 10 minutes; remove from pan and cool completely. Place cooled cake on a 9-inch cardboard round.
- Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable, removing bowl from ice bath and returning it as necessary.
- Spread the whipped ganache smoothly on top and sides of cooled cake, and chill the cake. Gently stir remaining ganache every 5 minutes until thickened and cool.
- Place cake (still on cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour ganache over top of cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down sides. Scrape up excess and reserve for another use. Let cake stand at room temperature until set. Garnish with nuts and chocolate curls.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
EASY CHOCOLATE BROWNIE CAKE
The perfect cake for brownie lovers, try a big slice warm with some ice cream
Provided by Good Food team
Categories Afternoon tea, Dinner, Lunch, Supper, Treat
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
- Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
- Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
- Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
- Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.
Nutrition Facts : Calories 405 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.44 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
CHOCOLATE BROWNIE CAKE
Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
- Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
- Remove the pan from the heat.
- Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
- Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
- Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
- Serve with cream or ice cream and plenty of fresh fruit.
Nutrition Facts : Calories 500 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 59 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
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THE BEST DESSERTS IN BELGIUM – WITH RECIPES | EXPATICA
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Estimated Reading Time 7 mins
- Mattentaart. Mattentaarten are small, round sweet puff pastry cakes with a light, airy filling of mattenbrij or curd cheese. The cakes are the specialty of the city Geraardsbergen which was granted the Protected Geographical Indication (PGI) by the European Union in 2006.
- Belgian waffles. For many, Belgian waffles are the pièce de résistance of Belgian desserts and don’t need an introduction. But what is perhaps less known is the variety of waffles which vary by region.
- La dame blanche. La dame blanche is the Belgians’ twist on the hot fudge sundae and certainly not for those who dislike rich desserts. The devilishly delicious treat is served in a glass and comprises vanilla ice cream, a fresh whipped cream topping, and cherries.
- Rum omelets. Referred by the New York Times as an “obscure hidden gem from the 19th century,” rum omelets are rare on modern-day Belgian menus. Nevertheless, it remains of the most delicious desserts in Belgium and is definitely worthy of a spot on our list of the best sweet dishes the country has to offer.
- Appelflap. One of the most popular desserts in Belgium is undoubtedly the appelflap. Not only is this one of the best comfort dishes the country has to offer, but it is also one of the easiest to make.
- Stofé. Another beloved dessert in Belgium is stofé, a popular sweet cheesecake that originates from the city of Wavre in Belgium’s French Wallonian region.
- Couque de Dinant. Originating from Dinant in Wallonia, the Couque de Dinant is a hard-as-rock sweet biscuit that is made with only two ingredients – wheat flour and honey.
- Pannenkoeken. Like their Dutch neighbors, pannenkoeken are a typical dessert in Belgian cuisine, especially in Flanders. Made with a batter of flour (or buckwheat), milk, eggs, and salt, Belgian pancakes are bigger and much thinner than North American pancakes but thicker than French crêpes.
- Oliebollen. Another Dutch favorite that is shared with Belgium is the oliebollen. Translated as ‘oil balls’, these deep-fried spheres’ origin dates back to Germanic tribes hundreds of years ago.
- Snoep. Other than baked goods, Belgians have a strong love for candies, which are otherwise known as snoep or confiserie. One of the most well-known snoepjes in Belgium is cuberdon, a cone-shaped candy made of gum arabic that has a hard outer layer but a soft core.
11 AUTHENTIC BELGIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Apr 20, 2021Category Desserts, Recipe Roundup
- Belgian Waffles. No one does waffles quite like the Belgians, so if you want the best waffle recipe, it has to be one for Belgian waffles. You’ll also need a Belgian waffle iron; otherwise, you won’t have enough room for the batter to rise and fluff up as it should.
- Belgian Hot Chocolate. Hot chocolate is a favorite of most people when the weather starts to cool down, but Belgian hot chocolate is a whole new experience!
- La Dame Blanche (Belgian Hot Fudge Sundae with Vanilla Ice Cream) La dame blanche, whose literal translation means “the white lady,” is a traditional Belgian dessert that you’ll find in almost any restaurant in Belgium.
- Apple Turnover (Appleflap) Warm, puffy, golden, and covered in a delightfully sweet glaze, these apple turnovers are a near-constant sweet treat in my house when fall rolls around.
- Speculoos (Spice Cookies) The total cook time on this recipe is over 3 hours, which seems like a long time to make cookies. But that’s the cooking time for making multiple batches of cookies (enough for pumpkin pie crusts).
- Belgian Pancakes. Belgium may be most famous for its waffles, but Belgian chefs make killer pancakes as well. They don’t look like typical American pancakes.
- Oliebollen (Doughnuts) Olie bollen oxen free! I love the name of these doughnuts; it’s so much fun to say. They’re often referred to as Belgian doughnuts, but in actuality, they’re much more similar to authentic New Orleans beignets than traditional doughnuts.
- Cinnamon Belgian Waffles. A country that’s known for its waffles will have a lot of variations on how to make those famous waffles. These are just as fluffy, light, airy, crispy, and tender as “regular” Belgian waffles, but they also have cinnamon, apples, brown sugar, and nutmeg in the batter.
- Liège Waffles. When Americans eat Belgian waffles, we’re usually eating what Belgians refer to as Brussels waffles. According to most Belgian natives, the Liège waffle is far superior.
- Strawberries and Whipped Cream. My family had been eating this delicious dessert for years before we ever realized it was a favorite in Belgium. We love it because it tastes great, and I can prepare it in 15 minutes!
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