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Chocolate Cakes

Chocolate Cakes

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Published by ChronicleBooks
There are enough people out there obsessed with chocolate cake to warrant an official holiday, National Chocolate Cake Day, January 27th. Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. This book is certain to be celebrated by chocolate lovers everywhere. And how will they do that? With cake, of course!
There are enough people out there obsessed with chocolate cake to warrant an official holiday, National Chocolate Cake Day, January 27th. Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. This book is certain to be celebrated by chocolate lovers everywhere. And how will they do that? With cake, of course!

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Published by: ChronicleBooks on Jan 29, 2010
Copyright:Traditional Copyright: All rights reserved

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01/14/2015

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by elinor klivanS
photographs
 
by
 
 Ann Stratton
chocolate
CAKES
50
great cakes or every occasion
 
ChoColate CakeS For a QuiCk ChoColate Fix 
43
Position a rack in the middle o the oven. Preheat the ovento 325°F (165°C/gas mark 3). Line the bottom and sides o a13-by-9-in (33-by-23-cm) baking pan with a piece o aluminumoil long enough to extend over all sides o the pan. Butter theoil. The cake is sticky, and lining the entire pan makes thecake easier to remove.Put the graham cracker crumbs in a medium bowl. Sit the our, baking powder, and salt over the crumbs and stir tocombine. Set aside.In a large bowl, using an electric mixer on medium speed,beat the butter and sugar until the mixture looks creamy andlightens in color, about 2 minutes. Stop the mixer and scrapethe sides o the bowl as needed. Add the eggs one a time, beat-ing well ater each addition. Mix in the vanilla. On low speed,add hal o the crumb mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix in the remaining crumbmixture just until it is incorporated. Stir in the milk chocolatepieces. Scrape the batter into the prepared pan.Bake or 20 minutes. Remove the pan rom the oven. Arrange the marshmallows on top o the cake, placing themin three rows across the length o the cake, with each row containing fve marshmallows; allow about 1½ in (4 cm)between the marshmallows and leave a 1-in (2.5-cm) borderaround the edge o the cake uncovered. Continue baking untilthe marshmallows are light golden and pued and a toothpick inserted into the center o the cake comes out with just a ew crumbs clinging to it, about 15 minutes.Immediately use a small, sharp knie to loosen the cakerom the sides o the pan, then let the cake cool in the pan ona wire rack or 30 minutes. The cake can be served warm, or it can be cooled completely, at least 4 hours or up to overnight,and served at room temperature. As the cake cools, the marsh-mallows deate, but retain their round shape. To serve the cake, lit the oil and cake rom the pan, cut the cake into squares, and use a spatula to slide the squareso the oil. The cake can be covered careully and stored at roomtemperature or up to 2 days.
2 CuPS (200 g) graham CraCker CrumbS
1
 ⁄ 
4
CuP (30 g) unbleaChed all-PurPoSe (Plain) Flour1
1
 ⁄ 
2
tSP baking Powder
1
 ⁄ 
4
tSP Salt
1
 ⁄ 
2
CuP (115 g) unSalted butter, at room temPerature
3
 ⁄ 
4
CuP (150 g) Sugar3 large eggS2 tSP vanilla extraCt (eSSenCe)
3
 ⁄ 
4
CuP (180 ml) whole milk 1 lb (455 g) milk ChoColate Candy barS, brokeninto 1-in (2.5-Cm) PieCeS15 marShmallowS
 Mixing time 10 minutesBaking 325°F (165°C/gas mark 3) or about 35 minutes
Some serious decision making is involved here.
Do you eat this cake warm or let it cool? Thewarm cake is a sot, almost alling-apart graham-cracker cake, lled with melted milk chocolate andtopped with melted marshmallows. When cool, the cake is slightly sticky, the milk chocolate is sot,and the marshmallows fatten and orm a sticky, glazed topping. Whatever state you choose, you can’tgo wrong. Boxes o graham cracker crumbs can be ound in the baking section o supermarkets.
Makes 12 to 16 servings
s’mores cake

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