Deadly Chocolate Sin

2 tablespoons butter

6 ounces semisweet chocolate

2 ounces bitter chocolate

1 cup unsalted butter

1 teaspoon vanilla extract

4 eggs at room temperature

4 egg yolks at room temperature

1/2 cup brown sugar firmly packed

6 tablespoons corn starch

1 package frozen red raspberries in heavy syrup (10 ounce) thawed

1 pint fresh raspberries

12 triangular cookies or chocolate pieces

12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.

Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).

Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

Strawberry Cheesecake

for the base

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted


for the filling

19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs

glaze

1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water


Pre-heat oven to 350 degrees

Crust: stir together graham cracker crumbs and sugar.

Mix in butter thoroughly and press into a 9" springform pan.

Bake 10 minutes.

Cool

Reduce oven temperature to 300 degrees

Filling: beat cream cheese in large mixing bowl.

Gradually add sugar, beating until fluffy.

Add lemon peel and vanilla

Beat in eggs one at a time. Pour into shell.

Bake 1 hour or until center is firm.

Cool to room temperature and then spread with the strawberry glaze.

Chill 3 hours.

Glaze: blend sugar and cornstarch together in a small saucepan.

Stir in water and strawberries.

Cook, stirring constantly, until the mixture thickens and boils.

Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake

para kay cess

Devils Food Cake Recipe

ingredients:

1½ cupfuls sugar
1½ cupfuls milk
½ cake chocolate
2 teaspoonfuls vanilla extract
2 eggs
2 cupfuls flour
½ cupful Crisco
1 teaspoonful baking soda
3 tablespoonfuls boiling water
Boiled frosting
½ teaspoonful salt

instructions:

To prepare this Devils Food Cake Recipe, first put 1/2 cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twenty five minutes. Turn to cool and put together with boiled frosting.

Sufficient for two large layers.


Bakit DevilsFodCake ito?...kasi my bestfriend wants to try this cake,,,the problem is ayaw nya bawasan ang ipon nya para bumili ng ingredients for this recipe,,,kahit ung one step mix ng philsburry (tama ba spelling?) ayaw bilhin,,,hmf!!!,,,kuripot!!!!

start na po tayo..

Basic Sponge Cake

Ingredients

6 eggs
6 egg yolks
1 cup sugar
1 cup sifted flour
1/2 cup clarified butter, cooled
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Place the bowl in a smaller saucepan containing hot water, but not enough to touch bottom of bowl. Place both over low heat; water should not boil.

Beat the mixture continuously as it warms. You can tell when the beaten eggs are warm enough by dipping a finger into them; not more than 1 drop should fall from your finger.

Remove from heat and beat with an electric mixer at high speed for about 15 minutes, or until the mixture cools and is very fluffy. The genoise mixture will be triple in volume and have the consistency of whipped cream.

Sprinkle flour in the mixture. At the same time gradually add clarified butter and vanilla. Fold into mixture very carefully and delicately.

Grease and lightly flour pans required by your recipe.

Layer cake tins or a jelly roll pan. Pour in the batter

Bake in a 350 degree oven for 25 to 30 minutes, or until cake is browned lightly and shrinks away form the sides of the pan. Immediately remove cakes from pan or tins and place on rack for cooling.

NOTE: Haven't been able to find praline paste, make it without! This makes much more than needed for a 1 quart mold. I make 1 quart and one 2 quart, freeze one. The chocolate icing is much to thin, try much less water or frost with successive thin layers, chilling in between. The sponge cake recipe is too much for one jelly roll pan, try two.



ang kelangan lang po natin dito...

ay ngiti....

tyaga...

artistic touch...(patay na wala ako nun)...

at lahat ng ingredients na kakailanganin natin...

dito matutong magluto lahat ng hindi marunong...

kahit simpleng ulam lang...

pero nais ko lang po kayong pangunahan na mas magfo-focus po aq sa baking...

especially cakes and cookies...

basic sponge cake ang nauna kasi para sa akin napakasimpleng gawin nito...

un lang...

hanggang dito na lang po muna ang ibabahagi ko sa inyo...