Moist Carrot Cake

2 cups all-purpose flour
1 1/4 cup of brown sugar
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 canola oil
2 cups finely grated carrot
1 cup well-drained crushed pineapple
1 cup flaked dessicated coconut
1/2 cup chopped walnuts
1 cup raisin

Cheese Cream Frosting:
125gm cream cheese - softened, at least take it out from the fridge 30 minutes before working on it
3 tbsp sugar
3 tbsp unsalted butter - softened
3 tbsp orange juice
1 tbsp fresh milk

Method:
1. Beat sugar and eggs until the sugar dissolved. Pour in veggie oil and mix well.
2. Sift together cinnamon powder, all-purpose flour, baking soda and baking powder. Add into the wet ingredient above and mix well.
3. Add in carrots, pineapple, dessicated coconut, raisins and walnuts. Mix well.
4. Pour into a greased baking dish;
5. Bake in a preheated oven at 170 degree C for 50-60 minutes.
6. For Cream Cheese Frosting, cream sugar and butter - add in cream cheese until smooth. Add in orange juice and milk. Spread over the top of cooled carrot cake

Tiramisu

Tiramisu
1 Package of Lady Fingers

4 egg yolks

½ cup of sugar

1 lb of Marscapone cheese/cream cheese

1 cup of heavy cream

½ cup freshly made espresso coffee

¼ cup cocoa powder

In a large bowl, beat egg yolks with sugar until the mixture is thickened and light lemon color. Mix in the Marscapone cheese/cream cheese until thoroughly mixed. In a medium-size bowl whip the cream until stiff peaks form and fold into the cheese mixture. Dip the lady fingers in espresso and line a 9 by 13 inch pan with them. Pour in half the cheese mixture and smooth. Add another layer of the Lady fingers dipped in espresso. Pour the remaining cheese mixture on top and smooth. Chill for 2 hours and dust with cocoa powder before serving.

Brazo de Mercedes

5 cups milk

1 cup sugar

2 tablespoons unsalted butter

1 tablespoon vanilla extract

8 egg yolks

1/4 cup toasted and finely ground cashew nuts

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue

10 egg whites

1 cup sugar

1 teaspoon vanilla extract

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.

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Ingredients:
1 and 1/4 cups egg whites
1 tsp cream of tartar
3/4 cup sugar
1/4 tsp lemon extract

1. Beat egg whites, cream of tartar in a mixing bowl. Gradually add sugar and lemon extract beating continuously until meringue is stiff.
2.Line with parchment paper a 12x16 baking sheet greased with butter and spread the meringue evenly. Level it with an icing comb and bake for 30 minutes in a 350 F preheated oven.
3. Right away release the brazo from the cookie sheet. Remove the grease paper and spread filling on it. Roll. Refrigerate.
4. To serve, dust with confectioners sugar.

Filling:
3/4 can condensed milk
1 cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla essence
5 egg yolks
1/4 cup toasted and finely ground cashew nuts

1. In a saucepan, simmer the condensed milk and evap milk over low heat until reduced in volume and slightly thick in consistency. Add butter and vanilla essence stirring all the time. Remove from heat.
2. Beat egg yolks in a mixing bowl. Combine 1/3 of the milk mixture to the egg yolks, mixing well until well combined. Add in the remaining milk mixture and cook in a double boiler beating all the time. Stir well to avoid curdling.
3. Add cashew nuts and continue cooking the entire mixture over low heat, stirring constantly until mixture is thick.

Chestnut Cheesecake

CHESTNUT CHEESECAKE

Crust:

2 1/4 C Graham Cracker, crushed
1 1/4 C pecans, finely chopped
1/2 C + 1 Tbsp butter, melted
1 C granulated sugar

Filling:

3 8-oz. pkgs cream cheese
1/2 C sugar
4 eggs
1/3 C heavy cream
1 Tbsp + 1 Tsp vanilla
1 C Chestnut Puree

Combine the Graham cracker crumbs and the chopped pecans in a bowl. Pour in the melted butter and mix. Add the sugar and mix. Divide into 2 parts. Press into the bottoms of two 9" spring form pans.For the filling cream together the cream cheese and sugar. Combine eggs in a bowl and beat until smooth. Add to the cream cheese mixture and mix until well blended. Add the cream, vanilla and puree. Mix well. Pour half the filling into each of the crust-lined pans. Bake at 350 deg F. for 45 minutes. Makes 2 9" cheesecakes.


CHESTNUT PUREE

4.5 oz chestnut flour
1/4 C heavy cream
1 tbsp powdered sugar
1 tsp vanilla
5/8 C water

Combine ingredients in a blender. Blend until perfectly smooth. Use in recipes as directed.

Sansrival

Ingredients

8 egg whites

1 cup sugar

1-1/2 cups cashew nuts, finely chopped

filling:

8 egg yolks

1 cup sugar

1/2 cup water

1 teaspoon corn syrup

1/3 pound fresh butter

1/2 cup chopped cashew nuts

Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating constinously, until soft peaks are formed. Add finely choppwd cashew nuts. Grease four 9″ x 14″ cookie sheets and dustlightly with flour. Pour mixture into four sheets and spread thin. Bake in preheated oven(300 degrees F.) until golden brown (about 30 minutes). Remove from cookie sheets. Set aside to cool. Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough to form a soft ball when dropped in a saucer of water, remove from heat and cool. Beat egg yolks until lemon-colored. Add syrup little by little, beaten well. Cream butter and when syrup mixture is ufficiently cool, add little by little while continuing to cream. Spread layer with butter mixture and put together, one on top of the other, sandwich fashion. Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.

Carrot Walnut Cake

Ingredients
3 c. flour, sifted

2 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

4 eggs

1 c. oil

2 lg. grated carrots

1/2 c. black walnuts, chopped

1/2 tsp. vanilla

In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

Glaze:

1. mix 1/2 pack of Cream Cheese, 1cup powdered sugar or more or less than you like,1 tsp Vanilla essence,drop or two Orange food color,and add enough milk to make it thin enough to pour to coat the cake.

2. Heat this for 40 secs in the microwave,not more than that.Whisk and pour on the cake with a plate underneath the cooling rack to catch the extra glaze.

3. Let the get firm on the cake and replace the plate with another and pour the glaze again on the cake until evenly coated.Garnish with baby carrots and walnuts.

4. Cover and chill the cake if you like or keep it in the cake dish covered.Tastes great the next day with all the goodness of Carrots and Walnuts!

Dulce De leche Filling

Ingredients
1/2 cup butter, softened
1/2 cup sugars
1 tablespoon milk
1/4 cup sour cream
4 tablespoons flour (I like whole wheat pastry flour)
1/2 cup of dulce de leche

Directions
Cream the butter and the sugar together with a mixer until creamy.
Blend in milk, flour, and sour cream.
Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
Add the dulce de leche to the mix and blend well.

Apple Walnut Cake

INGREDIENTS:
4 c apples, cored and chopped
2 c white sugar
3 eggs
1/2 c vegetable oil
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 c chopped walnuts

DIRECTIONS:
Preheat oven to 350F (175C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Vanilla Caramel Filling:

2 tbsp butter
3/4 c sugar
1 c cream
6 tbsp caramelized sugar
1 tsp vanilla

Directions:
melt butter, sugar and cream together until it threads.
Add caramelized sugar and vanilla.
Cool and fill on cake.

How to caramelize sugar:.
Melt sugar in a fry pan, stirring constantly, until a golden brown.
Add to mixture at once or it will harden.

OR:

1 c butter

2 c sugar

2 tbsp corn syrup

1 c whipping cream

Preparation:

Melt butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency.

Carrot Cake

3 c all-purpose flour
2 1/2 c sugar
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
4 large eggs
1 1/2 c salad oil
1 tsp vanilla extract
2 c packed shredded carrots
2 c chopped walnuts
120 oz can crushed pineapple (w/juice)

Preheat oven to 350F. Grease and flour two 10-inch roundcake pans. In a large bowl with a spoon, mix flour, sugar,baking soda, cinnamon and salt. In a small bowl, with a fork, beat eggs slightly. Stir in saladoil and vanilla extract. Stir egg mixture, shredded carrots,walnuts and crushed pineapple into flour mixture just untilflour is moistened. Pour batter into pans. Bake 40-45 minutes until toothpickcomes out clean. Cool cake in pans on wire racks for10 minutes. Remove cake from pans; cool completely onracks. When cake is cool, frost with Creamy Cheese Frosting (below).

Creamy Cheese Frosting:
In large bowl, with mixer at medium speed, beat 12 oz packages of cream cheese (softened), 1/2 c butter (softened), 1 tbs.lemon juice and 1 1/2 tsp vanilla extract until smooth.Gradually beat in 5 1/2 c confectioners' sugar until smooth.

Black Forest Cake

Ingredients:

For The Cake:

6 ounces bittersweet chocolate, cut into bits

6 tbsp unsalted butter

1 tsp vanilla extract

l/3 c water

6 large eggs, at rm temp

1 c granulated sugar

1 c cake flour

1/2 tsp salt

For The Filling:

2 lbs canned cherries, drained, reserving the juice

l/3 c granulated sugar

5 tsp cornstarch

2 tbsp cherry liqueur or brandy

For The Syrup:

1/2 c granulated sugar

1/2 c water

l/4 c cherry liqueur or brandy

For The Chocolate Whipped Cream Topping:

l pack (1/4 oz./7g) unflavored gelatin

3 tbsp cherry liqueur or brandy

3 c well-chilled heavy cream

3/4 c unsweetened cocoa powder

1/3 c confectioners' sugar, sifted

l tsp vanilla extract

For Garnish:

1-1/2 c chocolate shavings or chocolate curls

Maraschino cherries

Instructions:

To Make the Cake:

Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

To Make the Filling:

In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

To Make the Syrup:

In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool. To Make the Whipped Cream Topping: In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Assembling the Cake:

Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.

Chocolate Mousse Cake

Here's two recipe I found in the web that i'll be trying soon for my sisters' birthday. Which one should I try?

CHOCOLATE MOUSSE CAKE

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

Chocolate Mousse

Preheat oven to 350 degrees. Grease and flour 3 (8") round cake pans.
Mix dry ingredients in large mixing bowl. Add eggs, milk, oil, vanilla. Beat on medium speed 2 minutes. Remove from mixer, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes. Cool in pan 10 minutes. Remove to wire racks. Prepare chocolate mousse. Fill and frost layers. Refrigerate 1 hour. Also, any left overs.

CHOCOLATE MOUSSE:
1 1/2 tsp unflavored gelatin
3 tbsp cold water
1/4 c + 1 tbsp. boiling water
1 1/2 c sugar
3/4 c cocoa
3 c whipping cream
3 tsp vanilla

Sprinkle gelatin over cold water. Let stand 1 minute to soften. Add boiling water, stir until clear and completely dissolved.

In large mixing bowl mix sugar and cocoa; add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended. Refrigerate 30 minutes before frosting cake.

STABILIZED WHIPPED CREAM ICING

1 tsp unflavored gelatin
4 tsp cold water
1 c heavy whipping cream
1/4 c confectioners sugar
1/2 tsp clear vanilla extract
Almond extract, optional

Combine gelatin and cold water in small sauce pan. Let stand until thick. Place over low heat stirring constantly, just until gelatin dissolves.Remove from heat and cool; do not let set. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

For moist, crumbless cake: 1 heaping tablespoon Miracle Whip1 teaspoon, drop to release air bubbles. Cool completely. Now freeze your cake.When needed, remove from freezer and frost with above icing. You will have a more moist, crumbless cake with a not-so-sweet icing.

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CHOCOLATE MOUSSE CAKE

1 pkg. chocolate cake mix

MOUSSE TOPPING:
1 c. sugar
4 tbsp cornstarch
2 pkg unflavored gelatin
3 tbsp cocoa
3 c milk
4 c whipped topping
1 c miniature chocolate chips
1/2 c chopped nuts

Prepare cake mix according to directions on package. Bake and cool.

Prepare Mousse: Mix sugar, cornstarch, gelatin and cocoa. Stir in milk slowly until well mixed. Cook over medium heat until thickened and mixture comes to a full boil. Cool. When cold, beat well with mixer until fluffy.
Fold in whipped topping, then nuts and chips. Spread over cooled cake and refrigerate. Spread 2 cups whipped topping over mousse and garnish with more chopped nuts and small chocolate chips, if desired. (Or use chocolate curls.)

Extreme Chocolate Cheesecake

Crust:

2 1/2 cups chocolate cookie crumbs

2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)

6-8 tablespoons butter, melted

White Chocolate Layer:

20 ounce cream cheese, room temperature

1 cup chocolate sugar

3 eggs, room temperature

8 ounces milk chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons all-purpose flour

2 tablespoons cornstarch

Milk Chocolate Layer:

20 ounces cream cheese, room temperature

1 cup chocolate sugar

3 eggs

8 ounces white chocolate chips, melted

1 tablespoon vanilla

1/4 cup condensed milk

2 tablespoons flour

2 tablespoons cornstarch
Fudge Cake Mix.

Dark Chocolate Ganache Frosting:

2 cups heavy whipping cream

2 tablespoons butter

3 tablespoons powdered sugar

24 ounces dark chocolate chips

Crust:

Preheat the oven to 350 degrees F. Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.

White Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer:

Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Fudge Cake Layer:

Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.

Dark Chocolate Ganache Frosting:

In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand.

Molten Chocolate Cake

7 1/2 ounces bittersweet chocolate, coarsely chopped
11 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1/4 cup + 2 tablespoons granulated sugar
5 tablespoons all-purpose flour

Preheat oven to 350F. Butter and flour 6 ramekins.

Place 5 1/2 ounces of the chocolate and the butter in the top of a double boiler, and melt them over simmering water.

Using a mixer with a whisk attachment, beat the eggs, egg yolks and sugar together until pale and thick, about 8 minutes. Reduce speed and add flour. Add the chocolate mixture and continue beating until glossy, about another 5 minutes.

Divide half the mixture into the ramekins. Divide the remaining chopped chocolate among the ramekins, making a little pile in the middle of each one. Top with the rest of the batter.

Bake until just set around the edges, but the center still jiggles. About 12 minutes. DO NOT overcook.

Cool just a few minutes and unmold each cake onto a plate.

Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
1 1/4 stick butter
1/2 c all-purpose flour
1 1/2 c confectioners' sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
2 tbsp orange liqueur

Preheat oven to 425F.

Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur.
Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Flourless Chocolate Cake

Serves 8

Oven temp: 180c 350f

6 eggs, separated

1/2 c caster sugar

1/4 c cocoa powder, sifted

6 1/2 oz dark chocolate, melted

Brandy Sauce:

250 ml cream (double),

2 tbsp brandy

Beat eggyolks with sugar until thick and creamy. Mix in cocoa powder and chocolate. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and lined 9 in. springform tin. Bake for 35 minutes. Cool.

Sauce: Combine cream and brandy. Beat until slightly thickened.

Austrian Coffee Cake

4 eggs, separated

1/3c caster sugar

45g ground almonds

1/2 tsp vanilla essenceu

1 1/2 tbsp strong black coffee

1/4 c flour

2 tbsp coffee liqueur

1 c cream, whipped

grated dark chocolate

Oven temp: 180c

Beat eggyolks and 1/4c sugar until thick and creamy. Beat in almonds, vanilla essence and 1 tbsp of coffee.

Beat eggwhites until stiff peaks form.

Sift flour over eggyolk mixture.

Fold in egg whites.

Spoon into a greased and lined 8 inch springform tin.

Bake for 20-25 minutes. Stand in tin. Turn onto a wire rack. Cool.

Beat remaining cofee, remaining sugar and coffee liqueur into cream. Split cake horizontally. Sandwich together with coffee cream over top and sides. Decorate with grated chocolate.

Chill until ready to served.

Lemon Chiffon Pie

250 g Graham crackers, Crushed

1/2 c Buttter, melted

4 Eggs, seperated

2 tsp Lemon rind, grated

3/4c Caster Sugar

1/2 c Lemon juice

2 tsp Gelatine

1/4 c Dry white wine

Combine crushed biscuits and melted butter. Press over base and up sides of a greased 9 inch pan. Chill.

Combine egg yolks, lemon rinds and 1/2 c of sugar. Beat until thick and creamy. place half the lemon juice in a saucepan. Bring to the boil. Continue beating eggyolk mixture slowly pouring in hot lemon juice.

Combine gelatine, wine an remaining lemon juice in a heatproof bowl. Place over a saucepan of simmering water. Heat, stirring, until gelatine dissolves. Stir into eggyolk mixture.

Beat eggwhites until soft peaks form. add remaining sugar. Beat until mixture is glossy. Fold into eggyolk mixture. Spoon into biscuit case. Refrigerate until set.