CHEF JOHN'S CHOCOLATE DECADENCE
This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
- Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
- Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
- Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
- Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 333.2 calories, Carbohydrate 26.2 g, Cholesterol 102.9 mg, Fat 25.2 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.2 g, Sodium 43.4 mg, Sugar 22.6 g
MINCEMEAT CAKE
Steps:
- Preheat the oven to 180C/350F/Gas 4 and butter a deep springform 18cm/7in cake tin.
- Place the flour, sugar and butter in a food mixer with the milk, mincemeat, eggs and lemon zest. Add a pinch of salt and mix on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon. Tip into the prepared tin and bake for 30 minutes.
- Meanwhile, mix the topping ingredients together in a bowl. Remove the cake and carefully sprinkle the crumble over the top with your fingers. Do it little by little, so that it does not sink into the cake. Return to the oven and continue to bake for a further 50 minutes or until a skewer inserted in the midlle comes out clean (80 minutes baking altogether). Cover loosely with foil for the last 10 minutes or so to prevent burning.
- Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the sides of the tin. Allow to cool completely and remove base if serving cold for tea, or eat barely warm if serving as pudding.
JACK ROBINSON CAKE
Make and share this Jack Robinson Cake recipe from Food.com.
Provided by Dienia B.
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt shortening.
- Sift flour.
- Measure.
- Add baking powder, salt and sugar.
- Sift again.
- Add shortening, milk and vanilla.
- Beat 2 minutes
- Add eggs.
- Beat one minute longer.
- Pour into 81/2 x13 1/2 x2" pan which has been greased.
- Beat egg whites until stiff but not dry.
- Add brown sugar gradually.
- Spread on top of cake batter and sprinkle with chopped nuts.
- Bake 350º for 35 minutes or until done.
Nutrition Facts : Calories 549.2, Fat 19.9, SaturatedFat 4.6, Cholesterol 56.1, Sodium 480.9, Carbohydrate 87.4, Fiber 1.1, Sugar 58.2, Protein 7.2
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