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The Italian chocolate cake that speaks to everyone’s molten heart

The category is… chocolate cake.

It’s a universal cake that celebrates children’s birthdays, a glass of sweet sherry and Roald Dahl’s Mathilde. It’s safe to say everyone has a recipe and this go-to covers a few pantry staples and is usually made with cocoa and / or chocolate as a building block.

This is the base but there are a lot of iterations. Viennese sacher torte, consisting of a chocolate sponge sandwiched with apricot jam, Sweden’s favorite kladdkaka during the fika era, which literally translates to “sticky cake”, a dense beauty and deliberately undercooked , up to the Argentinian chocotorta, the no-bake dessert of chocolate cookies soaked in cocoa milk before being covered with dulce de leche and cream cheese filling … come back right now, I need a slice of cake to finish writing this.

The chocolate cake has certainly earned its Universal Passport and Tupperware royalties.

On a trip to Emilia Romagna in Italy many years ago, I remember scribbling a recipe on the back of a napkin. I had bought the torta tenerina, a sticky brownie song cake from this little bakery / cafe around the corner where I was staying. The thin, light and crispy outer shell encompasses a soft and rich center.

Back the next day for another, then on the third day there was a mutual smile and recognition that I was there to buy that exact chocolate torta in her window, except this time she would share the know-how with me. In the time it took to grab the cake, wrap it, and pay for it, she swept through the ingredients and the process and I remember leaving with a cake in one hand and a chocolate-stained napkin in it. other. He was reading, dark chocolate, eggs (separated), a little sugar and a little butter and only two tablespoons of flour. Bake for less than 30 minutes and I had strict instructions to be patient and not serve it hot.

It wasn’t until Silvia Colloca’s torta Montenegro landed on our SBS Food desk that I realized it was actually the same cake; torta tenerina is torta Montenegro. “I forgot how good it is [recipe] it’s because I never succeed, it’s my brother’s job, ”laughs Silvia. The origins of the cake are said to honor the wife of King Vittorio Emmanuel III, the soft and tender heart of Elena of Montenegro, her molten center. ‘A tender cake’ because the flour is just enough to bind it so that it remains soft in the middle.

While I certainly never imply parting with your beloved loved one, torta tenerina is worth making into your baking at home.

Cook it at home

Preheat your oven to 180 ° C.

In a bowl placed over a pot of simmering water, melt 200 g of dark chocolate (70%). Make sure the bowl does not touch the water, otherwise your chocolate will seize up and clump together (code to start over), making it “the only technical thing you need to know”, according to Silvia and She is not wrong. When your chocolate is melted, add 100g unsalted butter (or a vegetable or oil-based butter if you want to make this product dairy-free) and a pinch of salt. Stir until shiny, then set aside to cool completely.

Separate your 5 egg yolks from your whites in 2 medium-sized bowls. Whisk your whites with ⅓ cup of sugar until stiff peaks form. Whisk ⅓ cup of the sugar in your yolks until they turn white. Incorporate the cooled chocolate into the yolks mixture.

Stir in the beaten egg whites in three separate batches, making sure you don’t overwork and mix the air in the cake – you’ll be thankful for this “less is more” approach.

Sift two heaped tablespoons of flour, then stir a few times before pouring the dough into a 23 cm diameter cake mold. Bake for 25-30 minutes.

Make sure to cool it completely in the pan. Don’t worry if it runs lightly, you can fix it by covering it with fresh berries, cream and / or icing sugar.

Otherwise, a fun game is to cut a slice every time you get up from your desk and walk around the house. A proven method, all in the name of looking from me to you.

Do you like history? Follow the author here: Instagram @farahceljo.

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Gluten-free chocolate cake from leftover cooked rice

Gluten-free chocolate cake

This is a delicious fondant chocolate cake that uses leftover cooked rice. It is made with dark cocoa. This is what gives it an intense flavor. Leftover rice is completely and completely transformed into this moist and delicious chocolate cake. The fact that this cake is gluten free is a plus if you need to whip up something delicious for someone who is into. gluten-free diet. You can easily make this gluten free rice cake at home.

Also read: World Chocolate Day: history, importance and some interesting facts about chocolates

Ingredients for the cake

250 g leftover cooked rice (you can also take freshly cooked rice)

For the chocolate icing

To make a mixture for the cake

  • You need leftover white or brown rice, or freshly steamed rice can work well for this as well.

  • Combine sugar, vanilla, eggs, cocoa, baking powder and almond flour until smooth.

  • Add 1 cup of leftover cooked rice and mix until smooth. Use a spatula to scrape the sides and continue mixing for a minute until smooth.

  • Pour the mash into a prepared mold.

  • Bake for about 30 minutes, or until cooked through. A skewer should come out clean when you test the cake.

  • Heat the cream in a pot or a sauce in a saucepan until hot, but not boiling. Remove from the heat and add the chocolate.

  • Stir until melted / cool. Beat with an electric mixer until it becomes light and fluffy and spread over the cake.

  • Let it cool for 30 minutes, before cutting it into pieces.

You can serve it with sliced ​​strawberries or mashed raspberries. Delicious!

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Dufflet chocolate cake announced as vegan recalled due to egg allergy warning

Dufflet Pastries is recalling its plant-based chocolate cake from the marketplace containing eggs which were not declared on the label.

They advise anyone with an egg allergy to avoid eating the cake, as it can cause a serious or potentially fatal reaction. According to the Canadian Food Inspection Agency (CFIA), all recalled cakes must be discarded or returned to the store where they were purchased.

So far, an allergic reaction to the cake has been reported, the CFIA said, adding that the recall was triggered by a “consumer complaint.” They said the cake would be taken off the market.

Labeling of Dufflet's Chocolate Cake.

Labeling of Dufflet’s Chocolate Cake.

Courtesy of the Canadian Food Inspection Agency

Dufflet Pastries has two branches in Toronto and Etobicoke, Ontario, but the cake was distributed nationally across Canada.

The story continues under the ad

The company’s chocolate cake was advertised as having no artificial flavors or preservatives and did not contain any animal products.

The CFIA has declared that it has a UPC code 6 24122 00700 8.

© 2021 Global News, a division of Corus Entertainment Inc.

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Food Recall Warning (Allergen) – Dufflet brand Plant-Based Chocolate Cake recalled due to undeclared egg

Product photos are available at:

OTTAWA, ON, July 2, 2021 / CNW / – Dufflet Pastries is recalling Dufflet brand Plant-Based Chocolate Cakes from the marketplace because it contains eggs which are not declared on the label. People with allergies to eggs should not consume the recalled product described below.

The following product has been sold nationwide.

Recalled product







Vegetable chocolate cake


6 24122 00700 8


What you should do

Check to see if you have the recalled product in your home. Recalled products must be discarded or returned to the store where they were purchased.

If you are allergic to eggs, do not consume the recalled product as it could cause a serious or potentially fatal reaction.


This recall was triggered by a consumer complaint. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation that may result in the recall of other products. If other high risk products are recalled, the CFIA will notify the public through an updated food recall warning.

The CFIA is verifying that the industry is removing the recalled product from the market.


There have been reports of a reaction associated with the consumption of this product.

SOURCE Canadian Food Inspection Agency (CFIA)

For further information: Public inquiries, Toll free: 1-800-442-2342 (Canada and United States), Telephone: 1-613-773-2342 (local or international), Email: [email protected]; Media Relations, Phone: 613-773-6600, Email: [email protected]

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Celebrate July 4th with Casual Food and Chocolate Cake – Orange County Register

What a difference a year makes. The Last Independence Day was more of a sparkle than a firecracker, but this year finds us uniquely ready to celebrate our freedom.

Celebrate at home? I can’t think of a better menu inspiration than “It’s All American Food” by award-winning cookbook author David Rosengarten (Little, Brown and Company, $ 29.95), featuring over 400 ethnic, regional dishes. and classics that make up our national cuisine. . And what better way to celebrate July 4th, this most American holiday, than with the simple, homemade dishes we all love?

“Casual” is the word of the day for this holiday. “The stuff we do on the grill, the burgers, and the hot dogs, I love that stuff,” Rosengarten said. “It’s good food, simple food, satisfying food.”

But Americans must overcome their inferiority complex about American food, he said.

“The things people eat elsewhere seem exotic to us. We go to southern Italy and see someone pouring olive oil over a local tomato with a sprig of basil and saying, ‘It’s beautiful,’ ”he said. “Europeans look at our BLT and say, ‘What an amazing sandwich’. We use white supermarket bread, Hellmann’s mayonnaise and think, ‘This can’t be great’. But when you put all of these things together in this sandwich, they form a fabulous array of ingredients. We don’t know what treasure we have in America. (By the way, here on this coast, Hellmann’s is better known as Best Foods, and that’s the secret to its devastatingly rich chocolate cake.)

“It’s All American Food”, which won a James Beard Award, is the culmination of Rosengarten’s years of traveling as a food, wine and travel writer.

“I never pass up an opportunity,” he said. “Everywhere I go, I look for local specialties.

Boston baked beans, Maryland crab cakes, push onions for hot dogs sold on the streets of New York – these are the foods Americans really eat, and Rosengarten is passionate about preserving recipes before they go. get lost.

“If people don’t prepare these dishes at home, eventually they will disintegrate into nothingness,” he said. “The most vital way to keep a dish alive is for a lot of people to cook it, think about it and make it better. “

Judy Bart Kancigor of Fullerton is the author of “Cooking Jewish” and “The Perfect Pesach Cookbook”. His website is


From “It’s All American Food” by David Rosengarten.

Makes: 8 servings


  • 1 tbsp unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup of sugar
  • 1 cup of good quality mayonnaise, such as Best Foods
  • 2 teaspoons of vanilla extract
  • 2 cups of cake flour
  • 1/2 cup cocoa powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 cup whole milk


1. Preheat the oven to 350 degrees. Grease two 8 x 8-inch or two 8-inch round baking dishes with butter. Sprinkle evenly with all-purpose flour.

2. In a medium mixing bowl, beat sugar, mayonnaise and vanilla with a whisk until well blended.

3. In another bowl, sift together the cake flour, cocoa powder, baking soda and salt.

4. In another bowl, lightly beat the eggs, then add the milk, whisking to combine well.

5. While whisking slowly, add 1/3 of the flour mixture to the mayonnaise mixture. Whisk in half of the egg-milk mixture, then another third of the flour mixture. Continue to whisk, then finish with the remaining half of the egg mixture and the last third of the flour mixture.

6. Pour into prepared baking dish and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let cool on a rack and glaze.

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How To Turn A Whole Beet Into A Mind-Blowing Chocolate Cake – Recipe | Food

WWhenever possible, I prefer to leave the skin on the vegetables, but the boiled beet skins are unappetizing. So I turn them into a vivid natural food coloring to use in sweet and savory dishes by dehydrating them in a single layer in the oven (ideally, do this with other foods to save energy), before cooling them down. and crush them into a whole but imperishable powder.

In fact, the whole beet plant is edible, with each separate part nutritious and unique in its own way. The leaves can be baked like any leafy green, while an abundance of stems can be made into a pretty special candy. To do this, put the stems in a small saucepan, measure out enough water just to cover them by half, write down the amount in milliliters, and then add the same amount of sugar in grams. Bring to a boil and cook until the sugar has thickened to a soft caramel (i.e. when it reaches 132-143C). Take out the pieces of caramelized stem, arrange them spaced out on a lined baking sheet and let cool and harden. Store in a clean, airtight jar or similar, and use to decorate desserts such as today’s cake.

Beetroot nemesis cake

Inspired by the iconic nemesis chocolate cake at the River Cafe, I imagined this to show how delicious beetroot can be in its entirety. As in the River Cafe recipe, this cake is irresistibly chocolatey, but the addition of beetroot gives it a deep ruby ​​red color and an intriguing depth of flavor. I first cooked it at a food waste banquet I co-created in 2011, and it’s still one of my favorites today. At this event, which we called The Forgotten Feast, we turned a warehouse owned by FareShare, the UK’s largest food redistribution charity, into a restaurant for the weekend. It was a fun event and a turning point in my career that led me to focus on sustainability, regenerative agriculture and even this column. This weekend, we avoided wasting hundreds of pounds of food, and the resources for its production and profits continued to help FareShare save thousands of additional meals. It was a moment that changed my life and helped me realize that even as individuals we can really make a difference.

Enjoy this cake with or without beet skin powder and candied stems: it’s decadent, rich and comforting in all cases. It keeps very well in the fridge, so it’s a great make-ahead cake for dinner parties. It takes well at night and cuts better when cold. It’s very rich and sweet, so serve it in small portions with thick yogurt or sour cream to cut the sweetness.

Serves ten

180g dark chocolate
125g butter
3 large eggs
150g unrefined sugar
150g boiled beetroot

To serve (all optional)
Thick yogurt or crème fraîche, beet skin powder, candied beetroot stalks

Line a 20 cm round mold with parchment paper. Place the lined pan inside a larger tray where it can sit comfortably, to make a double boiler. In a bowl placed on a saucepan of hot but not boiling water, melt the chocolate and butter. Meanwhile, in a second bowl, whisk the eggs and sugar for five to 10 minutes, until doubled in size. Mix the beetroot in a blender, add it to the melted chocolate mixture, then add everything to the beaten eggs.

Pour into the lined cake tin, then transfer it, still inside the larger tray, to an oven at 170 ° C (150 ° C fan) / 325 ° F / gas 3, and fill the outer tray with enough boiling water to be three-quarters of the way up the sides of the cake pan. Bake for about 30 minutes, until just set, then remove, cool and refrigerate.

Cut into small wedges and serve sprinkled with a pinch of beet skin powder, garnished with a few stalks of candied beetroot and accompanied by a large spoonful of yogurt or crème fraîche.

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7 interesting and unique chocolate cake recipes

Last year, most of us who were stuck at home due to the pandemic found solace in wearing our chef’s hat and cooking our favorite meals. This year, we said to ourselves that we had to go beyond the Dalgona cafes and let ourselves be tempted by the richness of some good old chocolate cakes. Not only are cakes delicious to eat, but the baking process can also be very therapeutic. To make it easier for you, we’ve put together a list of seven unique chocolate cake recipes that you can easily follow at home. From deliciously rich options to a healthy version, this list has something for all of you.

1. Chocolate cake without eggs

If vegetarians thought you had no option, we’ve got you covered. Chocolate cake without eggs is just as tasty as its regular counterpart and can be easily made at home. A soft and spongy chocolate cake can be made with just baking powder, flour, sugar, cocoa vanilla, curd and milk. Check out the recipe here.

2. Chocolate cake

If you’re worried that an entire cake is hampering your fitness goal for the month, we suggest you give chocolate cake a try. As the name suggests, the cake is made in a cup. Simple, tasty, and picky, it’s perfect for those of us looking for a quick dish to make for friends and family. Click here.


3. Atta cake

Atta cake is a good option for those who want to immerse themselves in a delicious chocolate cake without an egg. This easy homemade flour recipe can be enhanced by adding dried fruits such as raisins and nuts as a garnish or as a garnish. This recipe also uses jaggery, which is a good option for those who avoid white sugar. Find the recipe here.


Image credit: iStock

4. White chocolate cheesecake

For all cheesecake enthusiasts, we have something special. White Chocolate Cheesecake is a delicious dish that is sure to earn you brownie points with family and friends. Top the cake with a raspberry crush and add a winning touch to this special cake. Click here for the recipe.


5. Ragi chocolate cake

We promised you a healthy option and here it is. Chocolate ragi cake is a healthy take on sinful chocolate cakes that we can’t touch in our diets. Ragi flour makes a soft, chewy cake. So now even your diet can’t stop you from cooking. Find the recipe here.


6. Gluten-free chocolate cake

For those of us who don’t have gluten, here is an easy recipe you can make at home. The cake is made mainly of dark chocolate and ground almonds. To add flavor, you can also add a thick chocolate ganache on top. This recipe can be made even in a pressure cooker if you miss the oven. Click here.


7. Chocolate cake with sour cream

Do you like sour cream and chocolate? Now bring the two together in this unique recipe which is perfect for all cake lovers. The recipe will give you a moist chocolate cake with the goodness of sour cream. You can add some drama with a thick layer of rich buttercream frosting. It is likely to be a huge hit with all the kids in the home. Find the recipe here.

chocolate cake

Well, we can’t wait to go to the kitchen and bake some treats. Tell us what you will choose from the list.

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Dutch pastry chef Eva TheStdntChef shares chocolate cake oatmeal recipe

Can you spot what this meal is? It looks like an indulgent chocolate cake – but in reality it is a delicious BREAKFAST dish

  • A pastry chef shared her simple recipe for what looks like a delicious chocolate cake
  • But the oozing fudge is actually a bowl of oatmeal that you can eat for breakfast.
  • The dish was created by an intern Dutch recipe maker named Eva
  • The 22-year-old won an audience by sharing her meals online

A pastry chef shared her simple recipe for a mouthwatering dessert that’s more than it looks.

Eva, an apprentice recipe maker who lives in Amsterdam, took to Instagram to share a video of what appears to be a delicious chocolate cake, but the oozing fudge is actually a bowl of oatmeal you can eat for breakfast.

The 22-year-old student said she made the dish with basic ingredients including flour, eggs, cocoa, baking powder, cinnamon, milk and applesauce, the all mixed with oatmeal with a few pieces of dark chocolate.

Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.

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It looks like a chocolate fondant cake, but it’s actually a bowl of baked oatmeal

Trainee recipe maker Eva (pictured), who lives in Amsterdam, shares simple creations on her Instagram page, 'TheStdntChef'

Trainee recipe maker Eva (pictured), who lives in Amsterdam, shares simple creations on her Instagram page, ‘TheStdntChef’

“It’s so good, so smart! A viewer wrote.

“I wish I knew how to do this sooner,” said a second, while a third added: “Yes yes yes.”

Others tagged their friends in comments such as “yum” and “that sounds crazy”.

To make the oats, Eva said she simply mixes an egg with 50 grams of oats, two teaspoons of flour, a teaspoon of baking powder, and a tablespoon of cocoa powder.

Eva's recipe, which has accumulated over 3,200

She prepares the dish with basic ingredients including flour, eggs, cocoa, baking powder, cinnamon, milk and applesauce, all mixed with oatmeal with a few pieces of dark chocolate.

Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.

Then she said she added 30 grams of applesauce plus a tablespoon of margarine, a teaspoon of cinnamon, 100ml of milk and a pinch of sweetener.

The aspiring chef said she then put about two-thirds of the mixture in a bowl and put dark chocolate on top, before topping it with the rest of the mixture and another piece of chocolate.

Eva said she bakes the dough in a baking dish at 200 degrees Celsius for 25 to 30 minutes before enjoying it warm or cold.

She said one of her favorite ways to eat oats is to spread it on banana bread the next day.

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It’s the icing that makes German chocolate cake | Way of life

I’m not here to celebrate German National Chocolate Cake Day on June 11 with a traditional recipe. Dessert is not in your typical Filipino foodie lineup, but I grew up with it at every family party at my lola’s in Piti. My grandmother Dolores Villamor Malubag was an excellent cook and pastry chef, and we always knew the cookie jar would be full when we got to ‘Lola House’.

My favorite dessert was a deep chocolate Bundt cake with a coconut tunnel in the middle. I realized as I got older that she had made it from a mix of Pillsbury boxes, which unfortunately got scrapped.

But I could still make my second favorite dessert: German chocolate cake. Like many people, I thought this cake was from Germany. Wrong!

It actually comes from the United States. A housewife from Texas who created the recipe in 1957 called it “German Chocolate Cake” after the brand of baking chocolate developed by American baker Samuel German. The possessive was then dropped and generations later we all confuse it with a German creation.

But I digress. I don’t care about baking the cake from scratch – Pillsbury and Betty Crocker are fine for me, and I just get the brand on sale. With this particular cake, it’s all about the frosting. So instead of a round or square layered cake pan, my favorite presentation is in a 13 inch by 9 inch pan.

Try a different German chocolate cake by replacing the foundation with a red velvet cake.

I made it like my lola, with a traditional coconut and pecan frosting. When I moved to Hawaii, I started putting macadamia nuts in everything. Now I’m making this frosting with just mac nuts.

Another adjustment comes from my sister. I’m known for experimenting with flavor combinations (I’ll give you my recipe for chocolate milk fried rice later because my family and friends love it when I post it on social media, just kidding), but she takes the cake. . Sorry, I couldn’t resist.

These days, she’ll ask me to make Lola’s German Chocolate Cake – but with a different cake flavor. Once it was pistachio, another time it was red velvet. They taste great, but again, it’s all about the frosting with this cake.

So here’s my version of German chocolate frosting. My recipe deviates from traditional recipes when it comes to the amount of coconut and nuts I use – adding more of the two makes it less runny.

This is what happens when you don't temper your eggs properly - you get little cooked egg fillets in the mixture.  It doesn't affect the taste, it's just a little unsightly.

German whatever cake frosting


  • 1 can of 14 ounces of sweetened condensed milk (if you wish to change it, use sweetened condensed coconut milk)
  • 3 egg yolks, mixed
  • ½ cup of butter
  • 1 bag (14 ounces) sweetened flaked coconut
  • 1 cup chopped macadamia nuts
  • 1 teaspoon of vanilla extract


  1. Place the butter and condensed milk in a saucepan and heat over medium heat until heated through. When it’s hot to hot, take a spoonful and whisk in the egg yolks, stirring all the time. Then place the egg yolks in the pan – this process is known as tempering and helps to gently incorporate the egg into the mixture, rather than creating scrambled eggs in it.
  2. Stir the mixture constantly until it thickens – you can check by dipping the back of a wooden spoon into the mixture, then lifting it up and seeing how quickly the mixture drains. It should take about 10 minutes over medium heat.
  3. Once it has thickened, stir in the coconut, macadamia nuts and vanilla.
  4. Let the frosting cool for 15 minutes before spreading it on the cake.


If you want to be more fancy, you can sprinkle the melted chocolate with a nice pattern on the cake. Heat the chocolate chips in the microwave, then place them in a zippered bag. Cut a small hole in one corner of the bag and pour the chocolate over the cake.

If like me your drizzling skills aren’t up to par, you can also chop some chocolate macadamia nuts or your favorite chocolate bar on top. I love the extra chocolate macadamia nut crunch on top.

I also used colorful glitter on the top to make it more festive.

This article originally appeared on Pacific Daily News: It’s the frosting that makes German chocolate cake

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Easy and delicious chocolate bowl cake recipe ::

Few things satisfy a sweet tooth better than a homemade chocolate cake. We’ve featured a number of decadent cakes in the past, including a Guy Fieri Seven Tier Chocolate Whiskey Cake and Chocolate Mayonnaise Cake which is surprisingly delicious. However, sometimes we just want a simple cake recipe that can be put together quickly – and without taking all the bowls and appliances out of the kitchen.

Luckily, the blogger behind Crunchy Creamy Sweet, Anna, has a chocolate cake recipe that comes together in a bowl. Not only is this chocolate cake easy to make, it will keep the baking chaos out of your kitchen.

Think of this Chocolate Bowl Cake Recipe as a way to get all the benefits of dessert from scratch with the convenience of a box mix. It promises a “rich and decadent chocolate cake” in less than an hour.

Crispy Sweet Cream

Once you’ve taken out your mixing bowl, it’s time to put the cake ingredients together. If you’re cooking, you’ll likely have most of the basic foods on hand, such as flour, sugar, eggs, cocoa powder, vegetable oil, and a few other standard items.

The recipe calls for buttermilk as well, and if you don’t have it handy, Anna shared a handy tip on how to make your own with whole or half and half milk and a little apple cider vinegar. .

You will also need a whisk, an 8-inch cake pan (round or square), measuring cups and spoons, and a toothpick. That’s it! No need to drag the big stand mixer to get the job done.

Anna also included a simple fudge frosting recipe to accompany the chocolate bowl cake. After all, what’s a cake without a rich layer of frosting?

Crunchy Creamy Sweet

Even the frosting is a cinch to make! With five simple ingredients, the frosting only requires one pot or saucepan.

Now the next time you need a chocolate cake for a weekday dessert or even a party, you have an easy and delicious recipe.

This story originally appeared on Simplemost. Checkout Simplemost for additional stories.

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