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Let Them Eat Cake


#1

Chocolate Ganache Cake

  1. 1/4 pound unsalted butter at room temperature

  2. 1 cup sugar

  3. 4 extra-large eggs at room temperature

  4. 1 16-ounce can Hershey’s chocolate syrup

  5. 1 tablespoon pure vanilla extract

  6. 1 cup all-purpose flour


  1. For the Ganache:

  2. 1/2 cup heavy cream

  3. 8 ounces good semisweet chocolate chips

  4. 1 teaspoon instant coffee granules

  5. Candied violets or edible gold leaf, for decoration (optional)


Preheat the oven to 325 degrees. Butter and flour a 8-inch round cake pan, then line the bottom with parchment paper.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don’t overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the pan.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

#2



Flourless Chocolate Cake


Picky Palate


Cooktime: 55 minutes

Makes 8 servings- click for recipeIngredients for Flourless Chocolate CakeAmountIngredient5 ouncesbittersweet chocolate8 tablespoonsunsalted butter34 cupgranulated sugar3large eggs12 cupunsweetened cocoa powder

#3



Sachertorte Dessert Cake Recipe – Vintage Clipping

Published Jul 30, 2010 in Cakes


This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Sachertorte

Mrs. George A. McDowell recommends this dessert as “more than delicious.” The recipe is originally from Frau Sacher, the famous restaurant keeper who fed the impoverished Austrian nobility long after they ceased to pay.

Cake:

1/2 cup butter 1/2 cup plus 2 tbsp. confectioners sugar 4 oz. sweet chocolate 6 eggs 1 tbsp. grated lemon rind 1 tsp. cinnamon 1/2 tsp cloves 1 cup plus 2 tbsp. very fine white bread crumbs 1/4 tsp. salt

Beat butter until soft. Gradually add sugar and beat until well blended. Put chocolate in warm place until it is as soft as butter. Mix it in, then beat in egg yolks, one at a time. Stir in lemon rind, spices and bread crumbs. Whip eggs white and salt until stiff. Fold lightly into cake batter.

Bake in two greased 8-inch pans at 325 degrees for about 25 minutes.

Spread apricot jam or pulp between the layers and ice the cake with chocolate butter frosting.

Frosting:

2 oz. baking chocolate 2 to 3 tbsp. butter 1/4 cup coffee 1/8 tsp. salt 2 cups confectioners sugar

Soften chocolate and butter, then mix in other ingredients.

#4

Lemon Cake With Raspberry Filling (From Ina Garten)

Ingredients


  1. 1/2 pound (2 sticks) unsalted butter, at room temperature

  2. 2 cups granulated sugar, divided

  3. 4 extra-large eggs, at room temperature

  4. 1/3 cup grated lemon zest (3 to 4 large lemons)

  5. 3 cups flour

  6. 1/2 teaspoon baking powder

  7. 1/2 teaspoon baking soda

  8. 1 teaspoon kosher salt

  9. 1/4 cup freshly squeezed lemon juice

  10. 3/4 cup buttermilk, at room temperature

  11. 1 teaspoon pure vanilla extract

  12. Raspberry filling – to use later, when building your cake

#5

Lemon-Blueberry Poppy Seed Layer Cake

3 cups cake flour 1 1/34 cups granulated sugar 4 ½ tsp. baking powder ½ tsp. salt 3 TBSP poppy seeds 1 tsp. vanilla extract 1 cup unsalted butter, at room temperature Zest of one lemon 1 ¼ cups buttermilk 5 egg whites, whipped

Syrup: 1/3 cup water Juice of one lemon 1/3 cup granulated sugar

Frosting: 1 cup freeze dried blueberries Zest of one lemon 1 cup unsalted butter, at room temperature 8 oz. cream cheese, at room temperature 5 cups powdered sugar Fresh blueberries for garnish

Preheat oven to 350F. Prepare two 6 inch cake pans or three 4-inch springform pans (I did this) with baking spray. Add all the dry cake ingredients into the bowl of a stand mixer, using the paddle attachment. Add the butter, lemon zest, vanilla extract, and 1 cup of buttermilk. Slowly mix until incorporated, then turn up speed to medium-high and beat for 2 minutes. Add the remaining buttermilk and beat until fully incorporated. Remove from the mixer and fold in the egg whites. Pour evenly among pans. Bake for 30 minutes (this is for the 4 inch pans) I would add 5 minutes (just need to watch) if making the 6-inch pan. Syrup: While cakes are cooling prepare the syrup. This helps keep the cake moist. Add all the ingredients into a small saucepan. Bring to a boil. Then reduce heat to low and let it reduce and thicken for about 5 minutes. Brush each cake layer top with the hot syrup. Let cool completely before frosting. Frosting: Using a stand mixer with the paddle attachment beat together the cream cheese and butter until smooth, about three minutes. Add the zest and 1 cup powdered sugar. Beat until combined. Continue to add the powdered sugar, one cup at a time until gone. If frosting is too thick, you can thin with lemon juice or milk. Remove 1 ½ cups frosting and place in a medium bowl. Add the freeze dried blueberries to the 1 ½ cups for frosting and mix until fully combined. This will be used to frost the middle. Assemble: Place one of the layers on a cake plate, I like to secure it with a dab of frosting…helps it not move. Spread half of the blueberry lemon frosting. Top with another layer. Repeat using the remaining of the blueberry lemon frosting. Top with the last layer and frost the remaining lemon frosting. Top with fresh blueberries if desired. Recipe adapted from Always with Butter

#6


INGREDIENTS


FOR THE CAKE

  1. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

  2. 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1/2 cup sugar

  6. 2 large eggs plus 2 large egg yolks

  7. 1/2 teaspoon pure vanilla extract

  8. 1/2 cup whole milk

FOR THE FILLING

  1. 1 pound strawberries, hulled and thinly sliced

  2. 1/2 cup sugar

  3. 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

  4. 1 1/2 cups heavy cream


DIRECTIONS

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

WATCH: How to Measure Flour

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.

Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.

Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

#7


Peaches and Cream White Chocolate Mousse

Peaches and Cream White Chocolate Mousse By: Karen Lavender

INGREDIENTS: Crust – 1-1/2 cups graham cracker crumbs 1 stick of butter, melted 1/4 cup sugar 1/2 cup sliced almonds, lightly toasted

INGREDIENTS FOR FILLING: 3 boxes cream cheese, softened 1-cup sugar 1 TBSP orange zest 1 TSP peach schnapps 1/2 cup peach puree 1/4 cup fresh squeezed orange juice 1 packet plain gelatin 2 – 1/2 cups heavy whipping cream, divided 10ozs. White-chocolate, melted 2 cups fresh peaches, diced 1 oz. white chocolate curls (for garnish) 1 cup sliced fresh peaches (for garnish)

Line a 10 – inch spring form cake pan with wax or parchment paper. Spray sides of pan with non-stick cooking spray. Mix crust ingredients and press into pan and up sides 1 inch. Beat cream cheese until fluffy. Beat in zest and 1 cup sugar. In a small saucepan, heat 1/2 cup whipping cream on medium heat until bubbly, stirring frequently. Add in the 10 oz. white chocolate and stir until melted. Set aside to cool.

In a small bowl, mix together the gelatin, peach puree, peach schnapps and orange juice with a whisk. Let stand 2 minutes. Combine the chocolate mixture with the peach puree/orange juice mixture and beat into the cream cheese mixture until well combined. Gently stir in the 2 cups diced fresh peaches. In a large mixing bowl, beat 2 cups heavy whipping cream until soft peaks form, Carefully fold cream cheese and whipped mixtures together. Pour into spring form pan. Cover With plastic wrap and foil and place in freezer overnight.

Thaw for half an hour. Run a knife around edge of pan before releasing sides. _Place cake on serving plate and continue to thaw for approximately 2 hours before serving. Garnish with fresh peach slices and white chocolate curls as desired.

#8




Ingredients


  1. Butter, for pans

  2. 2 cups all-purpose flour, plus more for pans

  3. 2 cups sugar

  4. 2 teaspoons baking soda

  5. 2 teaspoons ground cinnamon

  6. 1 teaspoon salt

  7. 4 eggs

  8. 1 1/2 cups vegetable oil

  9. 3 cups grated carrots

  10. 1 1/2 cups chopped pecans, optional

Frosting:

  1. Two 8-ounce packages cream cheese, room temperature

  2. 1 stick salted butter, room temperature

  3. One 16-ounce box powdered sugar

  4. 1 teaspoon vanilla extract

  5. 1/2 cup chopped pecans


ADD CHECKED ITEMS TO GROCERY LIST



Directions


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.


Recipe courtesy of Paula Deen

#9



INGREDIENTS

  1. Cake

  2. 1/2 cup (1 stick) unsalted butter, room temperature

  3. 3/4 cup sugar

  4. 1 large egg

  5. 2 large egg yolks

  6. 1 cup almonds, toasted, finely ground

  7. 1/2 cup all purpose flour

  8. 2 tablespoons orange juice

  9. 1/2 teaspoon ground coriander

  10. Pinch of salt

  11. 2 large egg whites

  12. Cream

  13. 1 cup chilled whipping cream

  14. 2 tablespoons powdered sugar

  15. 2 tablespoons sweet Marsala

  16. Additional powdered sugar

  17. ORANGE SAUCE

  18. 1 cup fresh orange juice

  19. 1 1/2 tablespoons cornstarch

  20. 2 tablespoons (1/4 stick) unsalted butter

  21. 1/4 cup sugar

  22. 1 tablespoon grated orange peel


PREPARATION

  1. For cake:

  2. Preheat oven to 375°F. Butter 8-inch-diameter springform pan. Line bottom of pan with parchment. Butter parchment; dust with flour. Beat 1/2 cup butter in large bowl until fluffy. Gradually add sugar, beating until blended. Add egg, then yolks, 1 at a time, beating well after each addition. At low speed, beat in almonds, flour, orange juice, peel, coriander and salt, scraping down sides of bowl occasionally.

  3. Using clean dry beaters, beat whites in medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Transfer to prepared pan.

  4. Bake cake until top is golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack.(Can be made 1 day ahead. Cover and let stand at room temperature.)

  5. For cream:

  6. Beat whipping cream and 2 tablespoons sugar in medium bowl until soft peaks form. Mix in Marsala.

  7. Dust cake with powdered sugar. Cut cake into wedges and serve with Orange Sauce and Marsala cream.

  8. For orange sauce:

  9. Whisk juice and cornstarch in bowl until cornstarch dissolves. Melt butter in heavy small saucepan over medium-high heat. Whisk in sugar, orange peel and orange juice mixture. Whisk until sauce boils and thickens slightly, about 4 minutes. Remove from heat and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

  10. Orange sauce makes about 1 1/4 cups.

#10


Pear Upside-Down Cake

 Ingredients




6 TO 8 SERVINGS


  1. 9 tablespoons unsalted butter, room temperature, divided, plus more

  2. 3/4 cup plus 3 tablespoons unbleached all-purpose flour

  3. 3 tablespoons coarse yellow cornmeal or polenta

  4. 1 1/2 teaspoon baking powder

  5. 1/4 teaspoon kosher salt

  6. 1 cup sugar, divided

  7. 2 medium pears (about 1 pound)

  8. 1 teaspoon vanilla extract

  9. 2 large eggs, separated

  10. 1/2 cup whole milk

  11. Whipped cream or caramel gelato (optional)



Preparation


Preheat oven to 350°. Butter pan; line bottom with a parchment-paper round. Whisk four, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8–10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.

Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8″-thick slices. Layer slices over caramel, flat side down, overlapping as needed.

Mix remaining 3/4 cup sugar, 8 tablespoon butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occassionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.

Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.

Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around the inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.

Recipe by Karen DeMasco Locanda Verde New York City

#11





Better Than Anything Trifle

Ingredients

  1. Chocolate Cake Made from Scratch (Here’s my Favorite Recipe) or from a Box Cake

  2. Whipping Cream (Here’s my Favorite Recipe) – You can use frozen whipped topping, but I love the homemade version. (8 ounces needed)

  3. One Can Sweetened Condensed Milk

  4. 3 Heath Bars

  5. Caramel Sauce (This is my favorite on the market and this is my favorite salted caramel recipe.)

  6. Trifle Bowl

Instructions

  1. Bake a chocolate cake according to recipe or package instructions.

  2. Remove from the oven. While warm, poke holes in the cake with a tooth pick and drizzle a can of sweetened condensed milk over the top.

  3. Once cool, cut the cake into smaller squares or rectangles. As you can tell, perfectionism in cutting is not necessary.

  4. Prepare your whipped cream.

  5. Break your Heath Bars into smaller bits. I put it into a plastic bag and use a meat mallet.

  6. Layer half of your chocolate cake in the bottom of a trifle bowl. Next pour a layer of caramel (about 3 oz) on top. Layer with half of the whipping cream. Sprinkle with half of the Heath Bars.

  7. Repeat the layering process and serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Ingredients

  1. Chocolate Cake Made from Scratch (Here’s my Favorite Recipe) or from a Box Cake

  2. Whipping Cream (Here’s my Favorite Recipe) – You can use frozen whipped topping, but I love the homemade version. (8 ounces needed)

  3. One Can Sweetened Condensed Milk

  4. 3 Heath Bars

  5. Caramel Sauce (This is my favorite on the market and this is my favorite salted caramel recipe.)

  6. Trifle Bowl

Instructions

  1. Bake a chocolate cake according to recipe or package instructions.

  2. Remove from the oven. While warm, poke holes in the cake with a tooth pick and drizzle a can of sweetened condensed milk over the top.

  3. Once cool, cut the cake into smaller squares or rectangles. As you can tell, perfectionism in cutting is not necessary.

  4. Prepare your whipped cream.

  5. Break your Heath Bars into smaller bits. I put it into a plastic bag and use a meat mallet.

  6. Layer half of your chocolate cake in the bottom of a trifle bowl. Next pour a layer of caramel (about 3 oz) on top. Layer with half of the whipping cream. Sprinkle with half of the Heath Bars.

  7. Repeat the layering process and serve.

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