Guest guest Posted June 30, 2000 Report Share Posted June 30, 2000 * Exported from MasterCook * Chocolate Velvet Cake with Dessert Sauces Recipe By :Pillsbury Best Desserts Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CAKE 3 eggs 2/3 cup sugar cup all-purpose flour 4 ounces semisweet chocolate -- melted 2 ounces unsweetened chocolate -- melted 1/2 cup butter -- melted WHITE CHOCOLATE SAUCE 1 1/2 cups whipping cream 2 tablespoons powdered sugar 1/2 cup white vanilla chips RASPBERRY SAUCE 1 10 oz package frozen raspberries in syruo -- thawed and drained 1/4 cup seedless raspberry jam 1 tablespoon cherry flavored liqueur if desired Heat oven to 350F. Grease 9-inch springform pan. In large bowl, combine eggs and sugar, beat at high speed for 2 minutes or until lemom colored. Fold in flour until well blended. Add semisweet and unsweetened chocolate and butter, stir just until combined. Pour into greased pan. Bake at 350F for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Carefully remove sides of pan. Cool 1 hour or until completely cooled. While cake is baking, in small saucepan, combine whipping cream and powdered sugar; mix well. Bring just to a boil. Remove from heat; stir in vanilla chips until smooth. Refrigerate until thickened, about 2 hours. Store in refrigerator. In blender container, puree raspberries. Press pureed raspberries through strainer into bowl to remove seeds; discard seeds. Stir in jam and liqueur. Store in refrigerator. Just before serving, spoon 2 tablespoons white chocolate sauce onto each dessert plate. Drizzle 2 teaspoons raspberry sauce over white chocolate sauce on each plate to create desired design. Cut cake into wedges; place cake wedge on each plate over sauces. Garnish as desired. - - - - - - - - - - - - - - - - - - - Per serving: 304 Calories (kcal); 25g Total Fat; (70% calories from fat); 3g Protein; 21g Carbohydrate; 108mg Cholesterol; 105mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2000 Report Share Posted June 30, 2000 Hi Judy, Well, like any kid, she'd probably be happy with frosting out of the can, LOL. I suppose your basic good chocolate or vanilla cake. Karen - <jkujawa <Veg-Recipes > Friday, June 30, 2000 8:01 AM Birthday Cake for Karen Sonnessa > Karen, Having an insatiable sweet tooth, I have severak cookbooks with nothing but sweets! Maybe you could be more specific about what your daughter would like before I inundate the list! I've collected most of them from various sources on the web. Judy > > > * Exported from MasterCook * > > Chocolate Phantasmagoria > > Recipe By :Death by Chocolate by Marcel Desaulniers > Serving Size : 1 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > HAZELNUT BUTTER > 1 lb hazelnuts > 4 tablespoons plus 1 teaspoon unsalted butter -- softened > CHOCOLATE CAKE > 2 oz unsweetened chocolate, broken in 1/2 oz > pieces > 1 cup plus 1 teaspoon cake flour > 1/4 cup unsweetened cocoa powder > 1 teaspoon baking soda > 1/2 teaspoon salt > 1 cup plus 4 T light brown sugar -- very tightly packed > 2 eggs > 1/2 teaspoon vanilla > 1/2 cup water > 3/4 cup sour cream > CHOCOLATE GANACHE > 1 3/4 cups heavy cream > 2 tablespoons sugar > 2 tablespoons unsalted butter > 14 oz semisweet chocolate; broken in 1/2 oz > pieces > This is the ultimate chocolate cake > recipe. It is so rich and chocolaty that > it will make your toes curl. Enjoy! > Preheat the oven to 325 degrees F. > Toast and skin the hazelnuts, then finely > chop them in a food processor fitted with > a metal blade. Add 4 tablespoons butter > and process until combined. Set aside. > Raise the oven temperature to 350 degrees > F. > Heat 1 inch of water in the bottom half > of a double boiler over medium heat. > Place the unsweetened chocolate in the > top half of the double boiler. Tightly > cover the top with film wrap, heat for 4 > to 5 minutes. Remove from heat and stir > until smooth. > Coat a 9- by 1-1/2 inch cake pan with 1 > teaspoon butter. Flour the pan with 1 > teaspoon flour, shaking out the excess. > Sift 1 cup flour, the cocoa, baking soda, > and salt onto wax paper. > Combine the brown sugar and 4 tablespoons > butter in the bowl of an electric mixer > fitted with a paddle. Beat on low for 2 > minutes. Scrape down the sides of the > bowl, then beat on high for 1-1/2 > minutes. Scrape again. Add 1 egg and beat > on high for 15 seconds, scrape again. Add > the remaining egg, beat on high for 15 > seconds. Scrape one more time. Beat on > high for 2 minutes. Add the melted > chocolate and the vanilla and beat on low > for 30 seconds. Scrape down the bowl one > more time. > Heat 1/2 cup water to a boil in a small > saucepan. With the mixer on low, add a > third of the sifted flour and half the > sour cream and mix for another 30 seconds > before removing the bowl from the mixer. > Finish mixing with a rubber spatula. > Spread cake batter into evenly into > prepared pan. Bake in the preheated oven > until a toothpick inserted in the center > of the cake comes out clean, 45 to 50 > minutes. Cool cake in the pan for 15 > minutes at room temperature. Turn out > onto a cooling rack and keep at room > temperature until needed. > For the granache: Heat the heavy cream, 2 > tablespoons sugar, and 2 tablespoons > butter in a 2-1/2 quart saucepan over > medium-high heat, stirring to dissolve > the sugar. Bring the mixture to a boil. > Place the semisweet chocolate in a > stainless steel bowl. Pour the boiling > cream over the chocolate and allow to > stand for 5 minutes. Stir until smooth. > Keep at room temperature until ready to > use. > 1 Slice cake horizontally into 3 equal layers. > Place a dab of ganache in the center of a > cake circle. Place the top layer of the > cake, cut side down, onto the circle, > gently pressing down on the cake so that > the ganache will hold it in place. Place > the center layer of the cake on a > separate cake circle. Also place the > bottom layer of the cake, cut side down > on a third cake circle. Evenly spread 3/4 > cup of the ganache over the top and > center layers of the cake. Refrigerate > these layers for 20 minutes. Remove the 2 > layers form the refrigerator and divide > and spread the hazelnut butter over the > ganache on both cake layers, spreading > evenly to the edges. Refrigerate for 20 > minutes. slide the ganached center layer > onto the ganached top layer. Slide the > > > - - - - - - - - - - - - - - - - - - - > > Per serving: 3612 Calories (kcal); 356g Total Fat; (84% calories from fat); 57g Protein; 89g Carbohydrate; 1084mg Cholesterol; 2702mg Sodium > Food Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 68 1/2 Fat; 1 1/2 Other Carbohydrates > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > 0 0 0 0 0 0 0 0 > > > > ------ > @Backup- Protect and Access your data any time, any where on the net. > Try @Backup FREE and receive 300 points from mypoints.com Install now: > http://click./1/5666/9/_/114309/_/962364854/ > ------ > > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > OR Un via e-mail: Veg-Recipes- > Calendar: http:///calendar/Veg-Recipes > Links: http:///links/Veg-Recipes > ********************************************************************** > Quote Link to comment Share on other sites More sharing options...
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