CHOCOLATE CANNOLI CAKE
Provided by Karen Aromatorio
Time 1h5m
Number Of Ingredients 19
Steps:
- Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
- Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
- In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
- Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
- Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
- Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
- Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
- Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
- For the filling combine all of the ingredients except the chocolate chips and beat until creamy. Add chocolate chips.
- For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.
Nutrition Facts : Calories 346 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHOCOLATE CANNOLI CAKE
This is a recipe from Light & Tasty Magazine Feb/Mar. 2008. Originally submitted by Mary Bilyeu of Ann Arbor, MI.
Provided by Shelby Jo
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine the egg white, ricotta cheese, sugar, coffee, and orange peel. Stir in chocolate chips and set aside.
- In a large mixing bowl combine the first 8 batter ingredients. Beat until well blended. Combine the flours, cocoa, baking powder, and salt; gradually beat into sugar mixture until blended.
- Transfer to a 13x9 inches baking dish coated with cooking spary. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
- Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack. Refrigerate any leftovers.
Nutrition Facts : Calories 196.2, Fat 7.3, SaturatedFat 1.6, Cholesterol 14.1, Sodium 139.7, Carbohydrate 31.6, Fiber 1.7, Sugar 20.5, Protein 3
CHOCOLATE CANNOLI
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 14 shells
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Toast the unsalted pistachios in the oven for 10 to 15 minutes or until crisp. Pull from oven, cool and finely chop. Place chopped pistachios in a bowl.
- In the bowl of an electric mixer, whip the heavy cream with 1 tablespoon of sugar until it holds a soft peak. In a large bowl fold together the whipped cream, raisins, 1/3 of the chopped chocolate, 1/3 of the chopped pistachios and 1 tablespoon of sugar. Gently fold the whipped cream mixture into the ricotta. When ready to serve, spoon the filling into a pastry bag fitted with a fat round tip. Fill the cannoli shells from each end.
- Blend the remaining chopped chocolate and pistachios on a plate.
- To garnish: Dip each end of the cannoli into the chocolate pistachio mixture.
- Cannoli can be filled and stored in the refrigerator no more than 1 hour ahead of time.
CANNOLI CAKE
We've made your favorite Italian pastry into a delicious and festive cake! Here's how to take a standard box mix and turn it into an impressive showstopper with homemade frosting and ganache.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside.
- Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
- To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
- Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
- With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
- Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
- Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
- Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
- Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve.
CHOCOLATE-COVERED CANNOLI CAKE
Make and share this Chocolate-Covered Cannoli Cake recipe from Food.com.
Provided by MakeMineCadburys
Categories Dessert
Time 2h10m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat 2 (9") round cake pans with cooking spray.
- Prepare cake mix according to package directions, adding 1 teaspoons orange zest to mix. Stir in 1/2 cup pistachios.
- Divide batter between pans; bake 30 minutes or until toothpick inserted into centers comes out clean.
- Cool in pans 20 minutes. Remove from pans; cool completely on racks.
- While cake is baking/cooling, beat ricotta, mascarpone, sugar and remaining zest 1-2 minutes.
- Transfer half of ricotta mixture to bowl, stir in chocolate chips.
- Refrigerate both mixtures until firm, 1 hour.
- Place 1 cake layer on platter; spread with chip+ricotta mixture. Top with second cake layer.
- Spread top and sides with frosting. Press remaining pistachios into frosting halfway up side.
- If desired, transfer remaining ricotta mixture to pastry bag fitted with large star tip. Pipe or mound onto cake; garnish with chocolate shavings, if desired.
Nutrition Facts : Calories 556.3, Fat 27.3, SaturatedFat 8, Cholesterol 54.4, Sodium 353.5, Carbohydrate 74, Fiber 1.9, Sugar 56.8, Protein 8.1
CANNOLI SHEETCAKE
Make and share this Cannoli Sheetcake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Equipment:.
- 9x13 baking pan.
- Piping bag and large star tip.
- Large skewers.
- Directions:.
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
- In a large bowl, mix ricotta cheese, mascarpone cheese, vanilla extract and confectioners sugar until well combined and smooth. Transfer to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- Prepare cake according to package directions. Bake and let cool completely.
- Use the flat tip of a large skewer to poke holes into the cooled cake, the more holes the better. Pour sweetened condensed milk over the cake and let soak for at least 30 minutes and up to an hour. Pipe the cannoli icing into stars over the top of the cake, covering completely. Sprinkle mini chocolate chips over the top to finish.
Nutrition Facts : Calories 523.2, Fat 19.9, SaturatedFat 10.4, Cholesterol 28.7, Sodium 310.2, Carbohydrate 81.9, Fiber 2, Sugar 69.1, Protein 9.3
CHOCOLATE CANNOLI CAKE ROLL
Make and share this Chocolate Cannoli Cake Roll recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 34m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line a greased baking pan with wax paper.
- in a large bowl combine the cake mix, water and eggs.
- beat on low speed for 30 seconds.
- pour into prepared pan.
- bake at 350 for 14 minutes or until cake springs back when lightly touched.
- cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
- peekl off waxed paper.
- roll up cake in the towel jelly roll style and cool completely on a wire rack.
- in a small bowl beat cream cheese until fluffy.
- add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
- beat until smooth.
- stir in chips.
- unroll cake spread filling over cake and re-roll.
Nutrition Facts : Calories 228.7, Fat 15.2, SaturatedFat 8.7, Cholesterol 88.2, Sodium 114.2, Carbohydrate 16.8, Fiber 0.5, Sugar 14.5, Protein 7.6
NO-BAKE CANNOLI CAKE
I found this Recipe on the Kraft Site, modified it a bit. If you like oranges go look up the origional. Here is my version.
Provided by Mrs.Khaylis
Categories Dessert
Time 4h15m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Beat cheeses, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in the whipped cream.
- SPREAD 2 cups of the cheese/cream mixture onto bottom of 13x9-inch baking pan. Top with layers of 30 of the wafers and half of the remaining cheese/cream mixture; repeat layers of wafers and cheese/cream mixture. Cover.
- REFRIGERATE 4 hours. Top with chocolate curls and piped swirls of whipped cream if you like. Cut dessert into 9 pieces to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 433.4, Fat 36.6, SaturatedFat 22.9, Cholesterol 125.3, Sodium 136.8, Carbohydrate 18.9, Fiber 0.4, Sugar 15, Protein 8.8
GERMAN CHOCOLATE CAKE ROLL
A yule log, often called a buche de noel, is one of the all-time great holiday desserts - and it's much easier than it looks. With its German Chocolate filling, this one is irresistible.
Provided by JackieOhNo
Categories Dessert
Time 1h16m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees. Lightly greased a 13x18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
- For the filling, whisk the evaporated milk, 1 cup sugar, egg yolks and cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 t. vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.
- Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 t. vanilla.
- Using a mixer, beat the softened butter and the 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
- Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
- Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar and/or cocoa.
Nutrition Facts : Calories 838.8, Fat 52, SaturatedFat 28.1, Cholesterol 224.7, Sodium 354.4, Carbohydrate 88.1, Fiber 3.6, Sugar 66, Protein 10.5
CHOCOLATE CANNOLI
This is a dessert cannoli. If you can not find the cannoli cones, use sugar cones. The recipe comes from Better Homes and Gardens. Cooking time is chill time.
Provided by Barb G.
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
- Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
- Sift powdered sugar over cones; Chill UP TO 1 Hour.
- Don't let set longer, they will get soggy.
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