Paradise Cuisine: Dessert

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Bittersweet Chocolate Cake Recipe

2:36 AM | Labels: Dessert

Ingredients

3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened
1 cup all purpose flour, sifted
Powdered sugar
14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces
3 Tbsp water (or more if needed)
12 eggs, separated
2 cups granulated sugar
2 teaspoons grated orange peel

Directions

1 Preheat oven to 325 degrees F. Grease sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and stir gently to all sides and bottom of the pan are coated with sugar. Tap the excess sugar.

2 Beat the egg yolks until sugar is pale yellow and thick and form a ribbon when they fall with a whip.

3 Put the chocolate and 3 tablespoons water in top of double boiler. Melt the butter in a double boiler, stirring until smooth. If the chocolate becomes too thick, and appears to thicken, whisk or a tablespoon more water. Allow to cool slightly.

4 Add the hot chocolate mixture to eggs. Add butter to room temperature. Add orange zest. Fold in the sifted flour. Mix well but gently.

5 Beat egg whites until stiff. Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix.

6 Pour the mixture into the pan. He will come on top of the pan. Located on the middle rack of the oven pan and bake for 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Cool on a wire rack for 15 minutes, then remove the outer edge. Let cake cool completely before removing the pan bottom. Refrigerate.

7 Before serving, sprinkle with powdered sugar.

Makes 20 small, but quite rich, servings.

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Boysenberry Cobbler Recipe

2:15 AM | Labels: Dessert

Ingredients

Batter topping:

1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 Tbsp soft butter
1 egg slightly beaten
3 Tbsp of milk

Berry Mixture:

1 1/2 Tbsp cornstarch
1/3 cup sugar
4 cups boysenberries
1/8 cup water
1 Tbsp butter
1 Tbsp lemon juice

Directions

1 Preheat oven to 350 ° C.

2 In a saucepan mix cornstarch, sugar and water. Add berries and cook over medium-high heat until mixture is thickened, about 15 minutes. Add the lemon juice and butter. Pour into 8 "dish.

3 Prepare the batter by mixing all ingredients and mix the dough with a spoon until dough is smooth.

4 The fall of the mass in a mixture of berries. Bake 25-30 minutes at 350 ° F.

Cool. Serve with whipped cream or ice cream.

Berry Cobbler with Coconut Walnut Topping Recipe

2:12 AM | Labels: Dessert

Ingredients

Topping

1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes

Filling

4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries), fresh or frozen
1/4 cup plus 1 Tbsp sugar
2 Tbsp instant tapioca
1 Tbsp fresh lemon juice

Direcions

1 Preheat oven to 375 degrees F. Butter a baking dish 9x9 inches.

2 In a large bowl, combine filling ingredients - berries, sugar, tapioca, and lemon juice. Pour the mixture into the baking dish.

3 In a medium bowl, combine flour, coconut, sugar, walnuts, baking powder and salt in the topping ingredients. Use your fingers to mix the cubes of butter. Rub the butter in the remaining ingredients until mixture resembles coarse crumbs.

4 Sprinkle topping over filling. Bake for 35-40 minutes until top is golden and crisp and filling is bubbly.

5 Let cool at least an hour. Serve with vanilla ice cream or whipped cream.

Makes 6 servings.

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Apple Carrot Cupcake Recipe

2:11 AM | Labels: Dessert

Ingredients

5 ounce fresh, mild chèvre (goat cheese), at room temperature
4 ounces cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cups powdered sugar

2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons unsweetened cocoa powder
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup vegetable oil (light olive oil, canola oil, grapeseed oil)
4 large eggs, lightly beaten
1 1/2 cups packed coarsely grated carrots (about 3 medium)
1 1/2 cups packed coarsely grated tart apples, such as Granny Smith (about 2 medium)
1 cup coarsely chopped pecans (or walnuts)

Directions

1 Preheat oven to 350 degrees and place the door in the middle of the oven.

2 large pools, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper and salt. Whisk to combine, mix the oil and eggs. Mix carrots, apples and pecans.

3 Set of aluminum or paper cake holders in muffin tins. Pour into paper cups cupcake, three quarters of the way to the top. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4 Beat the goat cheese, cream cheese, butter and vanilla until smooth and fluffy, about 3 minutes. Gradually add the icing sugar and stir until combined.

Once cupcakes are cooled, apply frosting.

Makes 24 to 28 cupcakes.

Apple Cranberry Currant Crumble Pie Recipe

1:29 AM | Labels: Dessert

Ingredients

1/8 teaspoon nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, cut into chunks
1/4 cup brandy
1/4 cup dried currants
1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
1 cup granulated sugar
6 Tbsp plus 1 cup of all-purpose flour
1 Tbsp finely grated orange zest
3/4 teaspoon ground cinnamon

Directions

1 Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.

2 Preheat the oven to 375 ° C. 1 cup sugar in a large bowl mix 6 tablespoons of white flour, orange peel, cinnamon, nutmeg and salt. Use a slotted spoon to transfer from black currant brandy (reserve brandy) and sugar mixture. Add the cranberries and apples and mix well. Pour the filling into uncooked pie dough and sprinkle with reserved brandy.

3 In another bowl, combine 1 cup flour with the sugar 2 / 3 cup coffee. Add butter and cut with pastry blender or rub with fingers until mixture forms small lumps. Sprinkle filling over the filling. Located in a pie with aluminum foil lined baking pan 10x15 inches (to catch the juice).

4 Bake in lower rack until juices bubble, 55-65 minutes. If the cake browns too quickly, cover loosely with foil.

5 Set pie on rack, uncovered, to cool for 2 to 3 hours.

Makes 10-12 servings.

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Bittersweet Chocolate Cake Recipe

Ingredients

Directions

Boysenberry Cobbler Recipe

Ingredients

Directions

Berry Cobbler with Coconut Walnut Topping Recipe

Ingredients

Direcions

Apple Carrot Cupcake Recipe

Ingredients

Directions

Apple Cranberry Currant Crumble Pie Recipe

Ingredients

Directions