Chocolate Spoon Cake With Cognac Cherries Food

CHOCOLATE CHERRY CANDY CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
• Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
• Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
• 15 to 20 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHOCOLATE SPOON CAKE WITH COGNAC CHERRIES

Steps:

• For cherries: Combine cherries, water, 1/3 cup Cognac and sugar in small saucepan; bring to boil, stirring occasionally; reduce heat to low and cook until most liquid has been absorbed, about 30 min; cool; add ½ cup Cognac; cover; chill overnight. For cake: Preheat oven to 300F; position rack in centre of oven; butter bottom and sides of 9-inch-diameter springform pan; line sides with parchment paper strip; sprinkle bottom with almonds; melt chocolate in top of double boiler over simmering water, stirring until smooth; remove from over water; cool slightly. Beat butter and ¼ cup sugar in large bowl until fluffy; add yolks 1 at a time, beating well after each addition; fold in melted chocolate, then cocoa; with clean, dry beaters, beat egg whites in medium bowl until soft peaks form; add ¼ cup sugar, beat until stiff but not dry; fold whites into chocolate mixture in 2 additions, folding until just combined; pour batter into pan; bake until tester inserted into centre comes out clean, about 35 min; cool on rack (cake will fall to a height of about 2 inches); cut around sides of pan to loosen cake; release pan sides; remove parchment; reattach sides of pan. For custard: Preheat oven to 300F; bring cream to boil in small saucepan; remove from heat; add 5 oz chocolate; stir until smooth; whisk in milk, yolk and vanilla; drain cherries well, reserving liquid; press enough cherries onto top of cake to cover completely; wrap outside of pan with foil; pour custard over cake, covering completely and allowing some custard to fill space between sides of pan and cake; press down on cherries to submerge; using tip of knife, pierce any bubbles on surface; bake until custard is barely set, about 30 mins. Transfer cake to rack; cool completely; cut around sides of pan to loosen cake; if custard is not completely set, refrigerate cake 15 min.; release pan sides; press chocolate shavings onto sides of cake; (cover and chill). drizzle cherry liquid over ice cream

CHOCOLATE DATE CAKE WITH COCONUT-COGNAC SAUCE

Steps:

• Combine the dates and cognac in a bowl and let macerate about 30 minutes.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste.
• Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside.
• In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
• Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F.
• To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
• Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth. Fold in the spices and nuts. Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes. Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes.
• Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened.

CHOCOLATE CHERRY CAKE

Steps:

• Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
• Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
• Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
• Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
• Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.

CHOCOLATE DIPPED CHERRY CAKE

Steps:

• Preheat the oven to fan 160C/ conventional180C/gas 4. Butter and line the base of two 20cm sandwich tins. Coarsely grate two thirds of the chocolate and chop the rest. Set aside.
• Put the flour, baking powder and sugar into a large mixing bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft for this to work). Beat together with a hand held electric whisk for about 2 minutes until light and fluffy (or use a wooden spoon and beat well for 3 minutes). Lightly fold in the grated, chopped chocolate and mashed banana.
• Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
• Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack, remove the lining paper and leave to cool for about 1 hour before icing.
• For the icing and filling, break up the white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes.
• Cover a baking sheet with foil or waxed paper. Dip the cherries, one by one, into the chocolate to half coat them, then put them on the baking sheet to set.
• Stir the crème fraîche into the remaining melted chocolate until smooth and shiny. Then let cool and thicken (5 minutes or so). Now transfer half of this mixture to another bowl. Pit another 200g/8oz cherries, cut them in half then add to one of the bowls with 2tbsp kirsch (optional) and stir until mixed. Put one sponge cake on a serving plate and spread the surface with the cherry mixture, then sandwich with the second sponge. Spread the rest of the chocolate mixture over the top and decorate with the dipped whole cherries. This cake is best eaten on the day it's been made.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

CHOCOLATE AND FRUIT TRIFLE

Steps:

• Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.) , In a large bowl, whisk the milk, water and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped cream. , To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half the berries and kiwi over cake. , Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.

CHOCOLATE COGNAC CAKE

Steps:

• Place the cookies in a plastic bag and crush them with a rolling pin.
• Transfer them to a mixing bowl.
• Place the 2-3/4 oz. of chocolate and 1/2 cup of butter in a microwave bowl.
• Place in microwave and melt them in 15 second increments.
• Stirring a few times.
• Give the chocolate and butter a final stirring to mix well, then pour over the cookie crumbs and mix together.
• Put this mixture into a 9-inch springform pan and press down to form a base.
• Place in the refrigerator while preparing the filling.
• Place the chocolate in a large microwave safe mixing bowl and melt in 15 second increments.
• Beat in the mascarpone, egg yolks and brandy.
• Whip the cream until it just holds its shape and fold it into the chocolate mixture.
• Using a grease-free bowl and clean beaters, whip the egg whites to soft peaks.
• Add the sugar, a little at a time, and beat until the whites are thick and glossy.
• Fold the whites into the chocolate mixture in two batches, until just mixed.
• Spoon the mixture onto the chilled base and place in the refrigerator for 2 hours.
• To serve:.
• Carefully remove the cake from the pan and transfer to a serving plate.
• Pipe 12 rosettes of the whipped cream and top each with a chocolate coffee bean.
• Cut into 12 wedges and serve.