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| 21 Sep 2014 02:31 AM |
| i wanna make a cake for the first time in fooooreeeeevveeeer (cue frozen orchestra) |
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| 21 Sep 2014 02:34 AM |
but i hate cherries ):
the fake ones just taste like a suggary mess
and the real ones are meh. |
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legoseed
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| Joined: 30 Sep 2008 |
| Total Posts: 79387 |
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| 21 Sep 2014 02:35 AM |
This is seriously the best cake recipe (and food recipe, period) I've ever made. It's called a Reine de Saba cake (Queen of Sheba cake) written by Julia Child.
The original recipe has rum in it, which adds a great flavor.
If you don't have / don't want to add rum, you can substitute coffee or just water.
3 ounces semisweet chocolate, plus 1 ounce unsweetened chocolate 2 tablespoons dark rum or 2 tablespoons strong coffee 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 3 egg yolks 3 egg whites 1/4 teaspoon cream of tartar 1 pinch salt 2 tablespoons granulated sugar 1/3 cup blanched almond (pulverized in blender or food processor with 2 tablespoons granulated sugar) 1/4 teaspoon almond extract 1/2 cup cake flour Directions:
1 Preheat oven to 350 degrees. Set the oven rack in lower middle level. 2 In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into. 3 pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended. 4 In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract. 5 Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes. 6 Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Icing:
2 ounces (2 squares) semisweet baking chocolate 2 Tbsp. rum or coffee 5 to 6 Tbsp. unsalted butter Directions Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.
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| 21 Sep 2014 02:38 AM |
o dam
thats a lot of ingredients
i hope its worth the splurge
that also reminds me that i was doing another project. I'd better get the missing materials on my way there. |
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