7 ounces / 200 grams dark, bittersweet or semisweet chocolate *see note
14 tablespoons (200 grams) salted butter
4 large eggs
1 cup (200 grams) sugar *see note
1 teaspoon vanilla
3 ยฝ ounces (100 grams, about 3/4 cup loosely spooned in and leveled) flour
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ยผ teaspoon ground cinnamon
* Note: - if using semisweet baking chocolate decrease the sugar by about a tablespoon
Preheat the oven to 350ยฐF (180ยฐC). Butter an 8-inch (20/21-cm) springform pan.
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Coarsely chop or break up the chocolate & place it in a small saucepan with the butter cut in large cubes or slices. Melt over very low heat, stirring continuously; remove from the heat just before the chocolate & butter are completely melted but not quite.
Continue
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stirring off the heat until the butter & chocolate are both completely melted & the mixture smooth. Alternately this can be done in a bain-marie or in the microwave. Set aside to cool slightly.
In a large bowl using an electric mixer on medium speed, beat the eggs with
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the sugar until thick and creamy, 2 โ 3 minutes.
Beat in the vanilla.
Stir the cinnamon into the flour & beat into the eggs/sugar on low speed until smooth & creamy.
On low speed, beat in the melted chocolate/butter in a slow stream until the batter is smooth & well
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blended.
Pour the batter into the prepared pan & bake for 30 โ 40 minutes until the center is set (if you jiggle the pan back & forth you will be able to see if the batter is still liquid or if it is set & thick like pudding).
Remove from the oven to a cooling rack and
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allow to cool for 15 or 20 minutes (or longer) before loosening the fondant by running a sharp knife blade around the edge between fondant and pan sides & carefully removing the ring.
Allow the fondant to cool completely before sliding onto a cake plate. And faceplanting.
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Dark chocolate, hazelnuts, a hint of coffee, this is an intensely chocolate cake that is dense & moist but surprisingly light... a torte. Let's bake!
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INGREDIENTS
7 ounces (200 grams) dark chocolate 70%
10 tablespoons (150 grams) unsalted butter
4 eggs, separated
ยฝ cup + 2 tablespoons (120 grams) granulated golden or light brown sugar (cassonade/demerara)
2 tablespoons instant espresso powder
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1 cup + 2 tablespoons (100 grams) finely ground hazelnuts or almonds
Vanilla
Salt
Preheat the oven to 325ยฐF (about 170ยฐC). Prepare a square 9-inch (23-cm) pan or one of similar volume by lining the bottom with parchment, leaving enough parchment overhanging two sides of
Summer is really trying to push itself in through the clouds and overcast skies and I am really ready for berry season! We need a recipe, right? Here's my
Berry Cinnamon Coffee Cake
Ready to bake, friends? Just follow the thread.
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INGREDIENTS cake
1 1/3 cups (170 grams) flour
ยพ teaspoon baking powder
ยผ teaspoon baking soda
ยพ teaspoon cinnamon
ยผ teaspoon salt
6 tablespoons (85 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated white sugar
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2 large eggs
1 teaspoon vanilla 2/3 cup sour cream, plain Greek yogurt or lowfat fromage frais
So, my lovelies, here is another Passover cake racipe for you! And you don't have to celebrate Passover to love it, but if you celebrate Passover, you'll love it!
Chocolate Espresso Pecan Torte for Passover
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INGREDIENTS
ยพ cup (150 grams) sugar, divided
ยฝ cup (125 ml) water
6 oz (175 g) fine-quality, semisweet or bittersweet chocolate or a combination of the two, coarsely chopped *
6 large eggs, separated
Pinch salt
1 ยฝ - 1 ยพ cups (150 โ 180 g) pecan halves
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3 tablespoons matzoh cake meal (can be replaced with flour or gf flour)
1 ยฝ teaspoons fine instant espresso powder
1 teaspoon vanilla
* I use Lindt 70% dark chocolate, 100 grams Doux or mild semisweet and 75 grams dark bittersweet
My favorite Passover cake and one of my most popular recipes of forever and I promised you this:
Lemon Almond Sponge Cake with Warm Lemon Sauce
It's Passover-friendly and gluten-free! Just follow my instructions....
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INGREDIENTS
For the sponge cake:
4 large eggs, separated
1 cup sugar
Finely grated zest & juice from ยฝ lemon, preferably organic or untreated
ยผ teaspoon vanilla
ยฝ cup ground almonds
ยฝ cup potato flour
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Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional
For the warm lemon sauce
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon, preferably organic or untreated
Super easy to throw together, just mix all the dry ingredients in one bowl, the wet in a measuring cup, then whisk together. And the cake is fabulous, super moist, light, tender, with a
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delicate orange flavor & berries. It can easily be done with lemon instead of orange, and jam instead of berries. Try it with a good gluten-free all-purpose flour.
INGREDIENTS
2 cups (280 grams) flour
1 cup (200 grams) sugar
2 teaspoons baking powder
ยฝ teaspoon salt
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1 cup (240 ml) milk
ยผ cup (60 ml) vegetable oil
1 egg
Finely grated zest of 1 large orange (or 2 lemons)
2 tablespoons fresh orange juice (or lemon juice)
1 cup blueberries (or 2 or 3 tablespoons blueberry jam)
Honey Baked Custard with Caramelized Apples is a great Rosh Hashanah dessert. A twist on the tradition! This rich honey custard topped with caramelized apples is the most delicious way to enjoy this traditional pairing.
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INGREDIENTS
3 cups (700 ml) milk
3 large eggs
ยฝ cup (125 ml) runny (liquid) honey
ยผ teaspoon salt
ยฝ teaspoon vanilla extract
Nutmeg
2 medium apples, any variety (see note)
1 generous tablespoonย butter or margarine
2 to 4 tablespoons honey
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1 to 2 tablespoons rum, optional
Cinnamon or nutmeg, optional
Whipped cream for serving, optional
Note: 2 apples is enough for a heaping spoonful of apples per custard. If you'd like a little more topping, just increase the number of apples used. Use roughly 1 teaspoon