Cherry Chocolate Almond Cake

6 Sep

This cake is made with ground almonds instead of flour and frosted with a decadent chocolate ganache, making it rich, elegant and surprisingly light gluten free dessert. Chocolate and cherries in a cake go smashingly together!!

Cherry Chocolate Almond Cake - 1

Ingredients:

For the cake:
8 ounces (225 grams) high-quality bittersweet chocolate, chopped
5 ounces (150 grams) unsalted butter, at room temperature
8 ounces (225 grams) brown sugar
6 large eggs
8 ounces (225 grams) almond flour
1 cup dried cherries
1/4 teaspoon almond extract
Pinch of salt
2 tablespoons rum
1/2 cup hot water

For chocolate ganache:
1 cup heavy cream
16 ounces (450 grams) high-quality bittersweet chocolate (not unsweetened)
Toasted almonds, for garnish

Directions:

To make the cake:

Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.

Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line with parchment paper.

Put chopped in a small bowl placed over a saucepan of simmering water. Stir as the chocolate melts and remove from heat as soon as it’s smooth. Set aside to cool.

In the bowl, beat the butter and sugar until pale and creamy. Add eggs one at a time and beat until eggs are fully blended. Add the cooled melted chocolate.

Fold in the almond extract, salt, cherries and almond flour and mix until well combined.

Pour the batter into the prepared cake pan. Bake until the edges are set but the center still jiggles when the pan is bumped, about 35-40 minutes.

Let cool 10 minutes, then run a knife around the edges to remove cake from pan and place on a wire rack to cool completely.

To make chocolate ganache:

Bring cream to a simmer in a saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours.

To assemble the cake:

Pour ganache over the completely cooled cake, spread evenly over top and sides of cake.

To apply toasted almonds, place a handful chopped toasted almonds into one hand and lift the cake platter with the other hand. Hold the cake over a large bowl.

Lightly press the nuts in your hand onto the side of the cake. Many will fall back into the bowl. Don’t worry you can use them again.

Remove excess frosting from your fingers before pressing more nuts onto the cake, to keep the presentation neat-looking. Rotate the plate, as you work, until all the sides of the cake are evenly coated.

This cake can easily serve 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Meyer Lemon-Cranberry Bundt Cake

27 Jul

Tangy cranberries and fragrant and bold Meyer lemons add refreshing qualities to this moist cake. Meyer lemon fruits have a sweeter, less acidic flavour than the more common supermarket lemon varieties. As the cake bakes, the cranberries are transformed into a sweet-tart compote-like texture. Ideal for brunch or afternoon coffee or tea.

Lemon Cranberry Bundt Cake_AMN

Ingredients:

12 Tbs (1 1/2 sticks) unsalted butter (at room temperature) plus some for greasing the pan(s)
2 cups fresh (or frozen) cranberries
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups granulated sugar
2 Meyer lemons
3/4 cup buttermilk
1 tsp. pure vanilla extract
3 eggs
Confectioner’s sugar, for dusting

Directions:

Preheat an oven to 350°F. Grease a 12-cup Bundt pan or 12 mini Bundt pans with butter.

In a bowl, whisk together the flour, baking powder, baking soda and salt. Add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the Meyer lemons over the sugar and mix briefly.

Squeeze the juice from the Meyer lemons. In a cup, combine 4 Tbs. of the lemon juice, the buttermilk and vanilla.

Add the butter to the lemon zest–sugar mixture and beat on medium-high speed until light and fluffy, for about 1 to 2 minutes. Beat in the eggs one at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture in 2 batches. Scrape down the sides of the bowl and beat again, raise the mixer speed to medium-high and beat for 1 minute to aerate the batter. Fold in cranberries.

Scrape the batter into the prepared Bundt pan or mini Bundt pans. Spread the batter and smooth the top. Bake until the cake tester inserted into the center comes out clean, 35 to 40 minutes (Note: if mini Bundt pans are used, 20-25 minutes). Let cool in the pan(s) for 5 minutes, then invert the cake(s) onto a wire rack and let cool completely.

Once the cake is cool, dust with confectioner’s sugar just before serving.

This cake can easily serve 12 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Passion Fruit Almond Cake

22 Jun

This recipe creates a light cake with a moist crumbly texture, and it has perfectly subtle pineapple and passion fruit flavours. It’s lovely for afternoon tea or as an after dinner dessert.

Passion Fruit Almond Cake

Ingredients:

1 cup sugar
8 ounces blanched almonds, ground
1 cup all purpose flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
6 large eggs, at room temperature
2 ounces grated unsweetened coconut
4 ounces candied pineapple
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rum

Passion Fruit Syrup
3/4 cup granulated sugar
1 cup passion fruit juice

Direction:

Preheat the oven to 325ºF. Grease a 9-inch cake or spring form pan with butter, dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla, almond extract and rum. With the mixer on low speed, add the flour, baking powder and salt in three parts. Mix the ground almond, chopped candied pineapples and grated coconut.

Scrape the batter into the prepared cake pan and bake the cake for 50-60 minutes, or until the top is deep brown and feels set when you press in the center.

Meanwhile, in a small saucepan on medium-high heat, combine 1/2 cup granulated sugar and 1 cup passion fruit juice. Heat, stirring gently until the sugar is dissolved. Bring the mixture to a boil. Once the mixture has reached a full boil, let it continue to boil for 1 minute. Remove the mixture from the heat, and let cool to room temperature.

Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan.

Use a skewer to poke holes all over the cake, going right to the bottom. Pour the passion fruit syrup over, letting it completely soak in after each addition.

Let the cake cool completely in the pan. Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.

This cake can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Amaretti Flan (Bônet Alla Piemontese)

22 Feb

Amaretti flan (also known as Bônet) is a typical dessert of Piedmont made with amaretti and ladyfingers (savoiardi) with milk, cocoa, eggs and sugar. There are a lot of variants of this recipe. For example the addition of coffee, nuts or grated orange peel. This recipe uses amaretti cookies and coffee liquor. Whatever variant you choose, this is easy to make dessert and tastes great.

Amaretti Flan

Ingredients:

Flan
2 cups whole milk
5 oz granulated sugar
5 oz amaretti cookies
1 ¼ oz cocoa powder
4 eggs
4 Tbs. coffee liquor

For caramel
3 oz water
1/2 lb granulated sugar
1 Tbs. corn syrup

Direction:

Preheat an oven to 325°F. Have a pot of boiling water ready.

In a heavy saucepan, preferably copper, over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup begins to darken – the syrup starts to color. This will take about 5 to 10 minutes. The caramelizing process is quick, and the syrup can burn easily.

Immediately pour the caramel into a 9-by-2-inch round cake pan, and distribute the caramel evenly over the bottom. Set aside the cake pan.

In a bowl beat eggs and the remaining sugar until light and fluffy. Crush the amaretti macaroons to small pieces. Mix crushed amaretti cookies and cocoa powder with eggs and sugar. Stir in milk and the coffee liquor, and pour the mixture into the caramel-coated cake pan.

Pour boiling water to a depth of 1 inch into the baking pan. Bake the prepared flan, uncovered for about 1 hour, until the flan is just set and a knife inserted near the center comes out clean.

Remove the roasting pan from the oven, remove the flan and transfer to a wire rack to cool. Leave the flan to set in a refrigerator covered with plastic wrap for at least 6 hours or up to a day.

To unmold, run a thin knife around the inside edge of the cake pan. Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the cake pan carefully.

Decorate the flan with amaretti cookies before serving. Serves 8 to 10.

Adapted from: Lidia’s Italian Table by Lidia Bastianich, Harpercollins Publishers.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Pineapple Flan

25 Jan

This delectably sweet flan gives you tropical island flavors without having to leave your kitchen.

Pineapple Flan

Ingredients:

1 cup sugar
36 oz pineapple chunks (fresh or canned)
½ cup pineapple juice
6 large eggs
½ cup all-purpose flour
1 teaspoon lemon zest
4 tablespoons rum

Directions:

Preheat the oven to 350 degrees F.

To make caramel, place ½ cup of the sugar and 2 tablespoons water into a pan. Place the pan over medium heat and dissolve the sugar, and boil until it turns a dark, fragrant, liquid caramel. Pour into a 9-inch cake pan and swirl to coat the bottom evenly. Set aside.

Crush three-quarters of the pineapple and mix with the pineapple juice and the remaining sugar. Cook the pineapple over medium heat for 10 minutes.

Break the eggs into a bowl and whisk in the flour, lemon zest and rum. Add the pineapple mixture.

Pour the mixture into the prepared pan, place in a roasting pan filled halfway with boiling water, and bake for 1 hour.

Remove the flan from the oven and from the water bath. Cool and store in the refrigerator. For best results, refrigerate the flan overnight in the refrigerator.

To serve, run a knife around the outside edge to loosen the flan. Flip the flan onto a serving plate and pour over any caramel remaining in the pan.

This flan can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

Flourless Chocolate Chip Cookies

19 Oct

“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.”
Dave Barry

“Coraline opened the box of chocolates. The dog looked at them longingly.
“Would you like one?” she asked the little dog.
“Yes, please,” whispered the dog. “Only not toffee ones. They make me drool.”
“I thought chocolates weren’t very good for dogs,” she said, remembering something Miss Forcible had once told her.
“Maybe where you come from,” whispered the little dog. “Here, it’s all we eat.”
Neil Gaiman, Coraline

COOKIES!!! UMM-NUM-NUM-NUM-NUM!!!
Cookie Monster
Flourless Chocolate Cookie

Ingredients:

3 ½ cups powdered sugar
1 cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
3 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 ½ cups bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper (or baking mats). If you use parchment paper, lightly grease the parchment paper with nonstick spray.

In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in two egg whites and vanilla extract and beat just until the batter is moistened. You should have brownie-like, thick and fudgy batter consistency. If it seems too thick, add the third egg white. Gently stir in chocolate chips.

Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. You can use a spring-release cookie scoop. Bake about 15 minutes, until the tops are glossy and lightly cracked.

Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 15 minutes, then transfer the cookies to the racks and let cool completely. You can store these cookies in an airtight container for up to 5 days.

Makes about 12 cookies.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Tiramisu Cake

30 Sep

Tiramisù, literally “pick-me-up,” is a classic coffee flavored Italian dessert made of ladyfingers. According to The Washington Post Carminantonio Iannaccone created tiramisu in 1969 when he was head chef at Via Sottotreviso in Treviso, near Venice. Countless variations for Tiramisu exist and this recipe uses cake, in place of ladyfingers. This version is an elegant round cake made from layers of delicate espresso-infused cake and filling made from sweetened mascarpone and whipped cream.

Tiramisu Cake

Ingredients:

Cake
8 tablespoons (1 stick) butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whipping cream

Espresso Syrup
2 tablespoons Espresso powder
1/4 cup water
4 tablespoon Kahlua

Filling
1 cup whipping cream
8 ounces mascarpone cheese
1/2 cup confectioners’ sugar
2 teaspoons pure vanilla extract

Garnish
8 ounces semi-sweet chocolate block for shavings
About 20 ladyfingers

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 8-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the whipping cream.

Divide batter evenly between baking pans and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.

In a small bowl, whisk together espresso powder and hot water. Set aside.

In a large bowl, whip cream until it forms stiff peaks. In another bowl, whisk together mascarpone, confectioners’ sugar and vanilla. Fold the whipped cream into the mascarpone mixture.

To assemble the cake:

If the top of the cakes have crowned, trim off the top of the cakes to make them level using a long serrated knife. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.

Place the second layer over the mascarpone filling. Using a pastry brush soak the top the second cake layer with another 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.

Place the third layer over the mascarpone filling. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate block. Spread the top of the cake with chocolate curls until the mascarpone frosting is no longer visible.

Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart.

Chill in the refrigerator until ready to serve. For best results, make the cake one day prior to serving so the flavors have enough time to properly blend.

This cake can easily serve 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Cherry-Almond Tart

28 Jul

This is a dessert with simple ingredients that produces great results. The almond paste gives an amazing nutty taste that matches perfectly with cherries.

Cherry-Almond Tart

Ingredients:

Tart dough:
1 egg yolk
2 Tbs. cold water
1 1⁄4 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
1 stick cold unsalted butter, cut into small cubes (about ¼ inch)

Tart filling:
2 cups blanched, whole almonds
1 cup confectioner’s sugar
1 egg white
1 Tbs. almond essence
1 stick unsalted butter, at room temperature
1/4 cup sugar
2 large eggs
1/3 cup all-purpose flour
1 cup dried cherries
1⁄3 cup cherry jam
1⁄3 cup sliced almonds

Directions:

In a small bowl, stir together the egg yolk and cold water with a fork. Set the mixture aside. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter cut the butter into the flour mixture until the texture resembles coarse cornmeal. Add the egg mixture and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes. To roll out the dough, on a lightly floured board, flatten the disk with a rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed. Roll until the dough is about 12 inches round and 1/8 inch thick.

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate tart shell until firm, about 30-45 minutes. Meanwhile, position a rack in the middle of an oven and preheat to 350°F.

Line the pastry shell with aluminum foil or parchment paper and fill with uncooked beans or rice. Bake for 20 minutes. If the dough looks wet, continue to bake until the dough is pale gold. This may take about 25 to 30 minutes. Transfer to a wire rack to cool.

For the almond paste, place the ground almonds in the food processor and grind until coarse. Add confectioner’s sugar, egg white and almond essence to the coarse almonds. Blend the mixture until it turns to a smooth paste. Depending on the strength of the food processor, this may take 2-3 minutes or more.

In a bowl, beat the butter until smooth (using an electric mixer or a whisk). Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour and dried cherries.

Spread the jam evenly over the bottom of the partially baked tart shell. Spread the almond paste mixture evenly over the jam. Sprinkle the surface evenly with the sliced almonds.

Bake the tart until the filling is golden and the middle is firm to the touch. This may take about 40-50 minutes. Transfer to a wire rack and let the tart cool completely, at least 1 hour.

This tart can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Orange and Olive Oil Bundt Cake

30 Jun

This is an incredibly moist and flavourful cake, with a wonderful taste of orange and a subtle kick of olive oil. This really comes together quickly and without a lot of effort. Yes, it calls for olive oil – but don’t worry, it complements well with oranges!

Orange and Olive Oil Bundt Cake

Ingredients:

1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup extra virgin olive oil
1 teaspoon vanilla extract
Juice and zest of 3 oranges
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter (for greasing the bundt pan)

Glaze
1 cup confectioners’ sugar
3 tablespoons water

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.

Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well.

Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.

Pour into the prepared bundt pan and bake, 35 to 40 minutes. Let the cake cool 15 minutes.

In small bowl, combine the glaze ingredients, adding enough water to reach desired consistency. Drizzle over cake.

This cake can serve about 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

The Almost Ultimate Brownie

25 Mar

BROWNIES! For me the combination of words ‘sticky’ and ‘chocolate’ can’t mean anything but pure delight. I tested numerous brownie recipes looking for that ultimate ‘magical’ brownie. While my mission to discover the ultimate brownie continues, here is my best so far.

Almost Ultimate Brownie

Ingredients:

1 cup unsalted butter
1 cup granulated sugar
1½ cup brown sugar
14 oz. best quality bittersweet chocolate
1 cup all-purpose flour
6 eggs
1 Tbsp. vanilla extract
½ tsp. salt

Directions:

Preheat the oven to 300 degrees F. Line a 9×13 inch pan with overhanging parchment paper.

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 3 minutes.

Melt the butter in a medium saucepan over medium-low heat, stirring until butter is melted. Remove the pan from the heat and whisk in the granulated sugar and brown sugar right into the pot. Cool the mixture for about 10 minutes. Mix melted chocolate and whisk until smooth.

Whisk in the eggs one at a time, then whisk in the vanilla until the mixture is well combined. Stir in the flour and salt until evenly combined and the mixture is smooth.

Pour into the prepared pan. Bake for about 40-45 minutes. The top will be glossy and crisp. Edges will be firm and inside will be firm. Cool the brownies on a wire rack for an hour before removing from the pan.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

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