MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE
This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 19
Steps:
- To prepare the almond crunch topping--Heat the oven to 325°F.
- Have ready an ungreased nonstick baking sheet.
- In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
- Stir in the nuts until they're evenly coated.
- Sprinkle the sugar over the nuts and stir the mixture.
- Spread the nuts in a single layer onto the baking sheet.
- Bake for 5 minute.
- Stir the nuts with a wooden spoon to loosen them from the baking sheet.
- Bake until golden, another 5 to 8 minute.
- Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
- The nuts will become crisp as they cool.
- Set aside.
- To prepare the cake--Heat the oven to 325°F.
- Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
- In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
- In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
- Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
- Beat the mixture on medium speed until smooth and thick, at least 3 minute.
- Fold in the reserved chocolate chips.
- Set aside.
- In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
- Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
- Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
- at a time, and beat the mixture until soft peaks form.
- With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
- Gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the tube pan, spreading it evenly.
- Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
- Any cracks that form on the top should look dry.
- Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
- Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
- Remove the cake from the pan and slide it onto a serving plate.
- To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
- Set aside 2 Tbs.
- of the glaze.
- Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
- Cover the top of the cake with the prepared almonds.
- Drizzle the reserved glaze over the almonds.
CHOCOLATE CHIFFON CAKE
This is the most delicious chocolate cake you could ever taste, its so easy to make, one of the many specialities i learned from my mother in law....
Provided by reyhana
Categories Dessert
Time 55m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees.
- Seperate egg whites & beat until soft white peaks form.
- In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
- Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
- Lastly, fold in egg whites very gently until mixture is light & fluffy.
- Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
- Once cake is done,remove from oven & turn onto cooling rack.
- TOPPING (chocolate sauce).
- Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
- Pour chocolate over the cake and use a spoon to spread equaly.
- Once the topping has completely cooled, grate chocolate on top.
SPAGO'S CHOCOLATE CHIFFON CAKE
All of the Chiffon Cake recipes I had been finding use a tube pan. I really wanted a spongy cake without the hole in the center. This fabulous cake was featured on Good Morning America as the base cake layer for their Chocolate Craqueline Mousse Cake by Wolfgang Puck. As always- lover-ly!
Provided by That Napa Chicken R
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Equipment Needed:.
- two 8- or 9-inch round cake pans
- sifter
- electric mixer with 2 large bowls
- rubber spatula
- 9-inch cardboard round
- Cake Recipe:.
- Position the rack in the center of the oven and preheat the oven to 350 degrees. Butter or coat with vegetable spray two 8- or 9-inch round cake pans. Dust with flour, tapping out any excess flour. Set aside.
- Sift together 1 cup of the sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In the large bowl of an electric mixer fitted with a paddle or beaters, beat the egg yolks at high speed. Turn the speed to low and slowly pour in the oil, water and vanilla. Gradually add the sifted ingredients and, when almost incorporated, turn the speed to medium and beat until well-combined. Remove the bowl from the mixer.
- In another clean large bowl, with a whip or clean beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise the speed as the peaks begin to form. Gradually pour in the remaining 1/2 cup of sugar and whip until the whites are shiny and firm, but not stiff. With a rubber spatula, fold one-fourth of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
- Scrape into the prepared pans and bake until the edges of the cake pull away from the pan and a tester gently inserted into the middle of the cake comes out clean, about 30 minutes. Don't Overbake!
- Cool on a rack. To remove, run a sharp knife around the inside of each pan to loosen the cake. Invert onto a rack to cool completely. Place a 9-inch cardboard round on the cake and invert the cake onto it.
- Note:.
- There are many ways to serve this cake. You can dust rounds with sifted confectioners' sugar, cut them into slices and serve them with Drambouie-flavored Creme Anglaise spooned under or over each slice. Or you can build a layer cake using the two layers, or cut each in half horizontally and frost them with the frosting of your choice.
MOM'S CHOCOLATE CHIFFON CAKE
Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it.
Provided by Sarah Chana
Categories Dessert
Time 1h25m
Yield 1 10
Number Of Ingredients 10
Steps:
- Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
- Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
- In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
- Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
- Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
- Invert pan and cool. Ice with chocolate icing, if desired.
Nutrition Facts : Calories 3797.8, Fat 148.4, SaturatedFat 19.3, Cholesterol 1302, Sodium 3926.1, Carbohydrate 548.2, Fiber 13.9, Sugar 351.7, Protein 74.6
CHICKEN CONFETTI
Chicken Confetti hearty and delicious with a fresh-tasting sauce. "Before our children grew up and started out on their own, this was a real favorite around our house," relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.
Nutrition Facts : Calories 393 calories, Fat 19g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 752mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.
CHOCOLATE CONFETTI SQUARES
Chocolate marshmallow squares. Very colorful, yummy looking, tasty. Kids really like them. On a hot day they taste great. This recipe came from my sister.
Provided by cathy shortliffe
Categories Candy
Time 10m
Yield 12 squares
Number Of Ingredients 4
Steps:
- Melt butter and peanut butter.
- Stir in chocolate chips.
- Cool.
- Add marshmallows.
- Press in a 9 x 9 pan and refrigerate.
- Cut into squares.
CHOCOLATE CHIFFON CAKE
This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.
Provided by P48422
Categories Dessert
Time 55m
Yield 1 ten inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Lightly grease a 10" bundt pan.
- Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
- In a separate bowl, mix the yolks, oil, water and vanilla.
- Mix the wet ingredients into the dry ingredients.
- In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
- Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
- Immediately remove from the oven and let cool, then turn out onto a plate.
- Notes: This cake needs no icing.
- I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.
Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6
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