posted by Carol on Dec 28
For a special occasion try this super rich moist cake. Lots of butter and almonds give this rich cake its moist texture. It will be a favourite with the family and guests alike. It takes about three quarter of an hour to cook and the preparation time is 25 minutes. Serves 10 – 12
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posted by Carol on Nov 19
Serves 6 - 8 This might not be a dessert for cheesecake purists, but take my word, it is delicious.
Ingredients
50g/2oz butter, melted
120g/4oz digestive biscuits (graham crackers)
150g/5oz castor (fine grained) sugar
3 large eggs
3 egg yolks
500g/16oz cream cheese (something like Philadelphia)
175ml/4 fl oz sour cream
1/2 tsp (approx) of lime or lemon juice
150g/5oz plain (semi-sweet) chocolate
Method
1. Preheat oven to 180 deg C/350 deg F. Line the outside of a 20cm/8 inch cake pan with a removable bottom (Springform are best) with two layers of foil to make it waterproof.
2. To make the base: crush the biscuits into crumbs then mix with the melted butter. A quick way to do both, is to put the biscuits in a food processor, then, when the biscuits have been reduced to crumbs, pour in the butter. Press the mixture evenly across the bottom of the cake pan. Refrigerate.
3. Beat the cream cheese and then when it is smooth add the sugar. Add the eggs and extra yolks individually, beating between each one. If you are using an electric mixer on a stand, you can add them while the mixer continues to beat.
4. Add the sour cream and lime or lemon juice and continue to beat until the mixture is smooth.
5. Fold in the melted chocolate. Be careful not to mix it too well because you want a marbled effect.
6. Put the cake pan in a larger roasting pan and pour boiling water into the roasting pan to a depth of about 1 to 2 inches.
7. Pour the cheese and chocolate mixture into the cake pan on top of the biscuit base.
8. Cook for about 1 hour. When it is done, it will be firm on the edges, coming away slightly from the sides of the pan, but still soft in the middle.
9. Remove the foil from the pan and allow to cool, still in the cake pan. Then refrigerate for an hour or two. Remove from the cake pan and serve at room temperature. This cheesecake will walk right off the plate!
posted by Carol on Nov 19
Serves 6 - This is a special, luxurious cold dessert and worthy of serving at a celebration meal like Christmas.
Ingredients
12oz/350g plain chocolate cake
1oz/30g toasted slivered almonds
2 cans/14oz of fruit (or equivalent fresh fruit, peeled, stoned and chopped into bite sized pieces)
1 cup/8 fl ozof fruit juice from the canned fruit or other appropriate juice if using fresh fruit
1/4 cup/2fl oz brandy, Cointreau, Kirsh or other suitable spirit, depending on the fruit you use
2 egg yolks
1 tbs cornflour
2 tbs sugar
1 cup/8 fl oz milk
1 tsp vanilla extract
1 1/2 cups/12 fl oz whipped cream
Method
1. Slice the cake into pieces about 1 inch thick. Put about 1/3 of the slices in the base of your dish.
2. Make a custard by whisking the egg yolks, sugar and cornflour until pale and thick. Bring the milk almost to the boil and then gradually beat it into the egg mixture. Put the mixture into a pan over a moderate heat and stir constantly until the custard boils and thickens. Do not leave the custard even for a second, nor should you stop stirring. Remove from heat and stir in the vanilla extract. Cover the surface with clingfilm (Saranwrap) to stop a skin forming and leave to cool.
3. If using, drain the canned fruit, saving the juice.
4. Mix the fruit juice with the alchoholic spirit, e.g. brandy then sprinkle a little over the cake in the dish.
5. When the custard is cold, remove the clingfilm (Saranwrap) and stir in half (3/4 cup) of the whipped cream.
6. Now continue to assemble the trifle by putting about 1/3 of the fruit and then 1/3 of the custard over the cake in the bowl.
7. Continue the layers starting with the chocolate cake sprinkled with the juice and brandy mixture, then fruit, then custard.
8. Your final layer should be custard. Again cover it with clingfilm (Saranwrap) and refrigerate for about 4 hours or even overnight if more convenient.
9. Decorate with the remaining whipped cream and toasted almonds and with a little fruit.
