FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA
WOW!!! That sure is a mouthful! LOL I remember eating somethin' similar to this at a friend's house a few years ago. I so totally wish that I could find her once again. :+( She has since moved away, her husband is in the military. Never the less, this is a tribute to Cia and Craig!!! Love You Both!!!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
- In the top of a double boiler, melt the butter and chocolate, stir until smooth.
- Whip the egg yolks and the sugar until fluffy and pale in color.
- Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
- Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
- Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
- CAJETA:
- In a medium saucepan, bring water and sugar to a boil, do not stir.
- Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
- To test consistency, dip a spoon into the caramel mixture and allow to cool.
- If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
- Drizzle the cajeta over the top of the cake.
- STRAWBERRY-LIME SALSA:
- In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
- Cut the remaining strawberries in quarters and mix with the puree.
- Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
- Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
- Using your hands, pat the almonds around the sides of the cake.
- Refrigerate for at least 2 hours. Serve chilled.
FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA
Provided by themutt
Time 3h
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely. Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again. Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint. When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
Nutrition Facts :
FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA
Provided by Food Network
Categories dessert
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
- Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
- Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
- When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
FLOURLESS CHOCOLATE CAKE
Treat someone to this flourless chocolate cake. It's ideal for anyone following a gluten-free diet, and makes an irresistible dessert with fresh berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Number Of Ingredients 9
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
- Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
- Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
- Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.
Nutrition Facts : Calories 436 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
CHOCOLATE KAHLUA CAKE
I can't take any credit for this recipe. I found it in the King Arthur website. It was submitted by jlydia127. I loved it because I love Kahlua. I used Dana's Kahlua. It is a really rich cake, but wonderful.
Provided by Jellyqueen
Categories Dessert
Time 50m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Oil a 12 cup bundt pan.
- Combine all cake ingredients in a large bowl.
- Beat with mixer about 3 minutes.
- Spoon into pan.
- Bake about 45 minutes or until tester comes out clean.
- Cool 15 minutes.
- Remove from pan.
- When cool, dust with powdered sugar.
- Refrigerate for best flavor.
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