Preheat oven to 350 degrees F.Spray a Bundt pan or tube pan with baking spray.Set aside.Sift flour, cinnamon, baking soda and salt together in a medium bowl.Combine the apples and pecans in a small bowl.Add 1 tablespoon of the mixed dry ingredients and toss to coat.Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, oil and orange juice.Add the reserved dry ingredients, apple-pecan mixture and coconut.Mix on low speed until combined.Pour batter into Bundt or tube pan.Transfer to the oven and bake until the sides start to pull away from the pan, about 1 hour.Remove to a wire rack placed over a baking sheet to cool slightly, about 5 minutes.Invert cake directly onto the rack.
Meanwhile, prepare the icing.In a medium saucepan, combine the sugar, butter, buttermilk and baking soda.Bring to a boil over medium-high heat and cook, stirring constantly, until it turns a pale golden brown, approximately 8-10 minutes.
Drizzle the icing over the cake on the rack, letting the excess drip to the baking sheet below.Set aside and let the icing set, 5-7 minutes, before cutting.
Source: Aunt Martha’s Fresh Apple Cake - Atlanta Journal Constitution - Eveningedge.com
Although the origins of Red Velvet Cake can be disputed, I never saw one until I moved to the South several years ago. From my perspective, it’s a Southern Classic!
Yield: 1- 9-inch four layer cake
INGREDIENTS
Red Velvet Cake
2 ½ cups sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons cocoa powder
½ cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting
1 ½ cups heavy whipping cream
1 8-ounce cream cheese, room temperature
1 – 8 ounce carton of Mascarpone cheese, room temperature
¾ teaspoon pure vanilla extract
1 cup confectioner’s sugar, sifted
PREPARATION
Cake
Preheat oven to 350 degrees F.Grease two 9-inch round cake pans and line bottoms with parchment paper.Set aside.
In a mixing bowl, sift together the flour, baking powder, salt and cocoa powder.Set aside.
In an electric mixer, fitted with the paddle attachment, beat the butter until soft about 1-2 minutes.Add the sugar and beat until light and fluffy, approximately 2-3 minutes.Add the eggs, one at a time, beating thoroughly after each egg addition.Add the vanilla extract and mix in well.
In a measuring cup whisk the buttermilk with the red food coloring.With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour.In a small cup combine the vinegar and baking soda.Allow mixture to fizz and then quickly fold into the cake batter.Divide the batter evenly between two prepared cake pans and smooth the tops.Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for approximately 10 minutes and then remove cakes for their pans by inverting cake onto a wire rack to finish cooling.Wrap each layer in plastic wrap and place in the freezer for at least one hour.
Frosting
In your electric mixer, beat the cream cheese and mascarpone cheese until smooth.Add the vanilla and confectioner’s sugar and beat until smooth.Transfer this mixture to a large mixing bowl.Using your electric mixer or a hand mixer, whip the cream until stiff peaks form.With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it.Then fold in the remaining whipped cream, in two stages.Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.
Assembly:With a serrated knife, cut each cake layer in half, horizontally.You will then have four cake layers.Place one of the cake layers, top of the cake facing down, onto your serving platter.Spread the cake layer with frosting.Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.Frost the top and sides of the cake.You can garnish the cake with sweetened or unsweetened coconut.
Crust:In a medium bowl, combine graham cracker crumbs, sugar and cinnamon.Add the melted butter and with a fork combine thoroughly.Press the crumb crust mixture down flat into a 9-inch springform pan.Set aside.
Filling:In an electric mixer, with paddle attachment, beat the cream cheese until smooth.Add the pumpkin puree, eggs, egg yolk, sour cream, sugar and spices and mix well.Add the flour and vanilla.Beat until well combined.
Assembly:Pour the cheesecake batter into the crust and spread evenly.Bake in the oven for approximately 1 hour or until a knife inserted into the middle of the cheesecake comes out clean.Remove from oven and let cheesecake sit for approximately 15 minutes.Cover with plastic wrap and refrigerate for a least 4 hours.
Serving:Remove the cheesecake from the springform pan and cut into wedges.Serve with a dollop of fresh whipping cream and garnish with a sprig of mint.
½ gallon good vanilla ice cream, we used Mayfield’s
Frosting
2 tablespoons unsalted butter
¾ cup semisweet chocolate chips
6 tablespoons heavy cream
1 ½ -2 cups powdered sugar – (sifted)
1 teaspoon pure vanilla extract
PREPARATION
Prepare the cake, per instructions on the box in two 9-inch round baking pans.Remove from oven and let cool about 10 minutes.Remove from baking pans and transfer to a wire rack to finish cooling.After cake has thoroughly cooled, place one cake layer on plate, flat side up.Spoon softened ice cream on top and gently spread it around the entire cake top, so you have about 1 inch of ice cream (use more, if you like).Set the remaining cake layer on top of the ice cream mixture and gently press the two layers together.Cover with plastic wrap and place in the freezer, while you’re making the frosting.
Frosting:In a medium sized saucepan, over a low heat, combine the butter, chocolate chips and heavy cream until the butter and chips are melted.Once melted, remove from heat and add the powdered sugar and vanilla and stir well.Let the frosting cool for about 15 minutes.The frosting should be smooth and glossy and not too thick.
Assembly: Remove cake from the freezer and spread the chocolate frosting on the top of the cake.Return the cake to the freezer and let the frosting set up.After frosting has set up, you can pipe any decorations on the cake that you would like and again return to refrigerator so the frosting decorations can set up.When finished, cover the cake with plastic wrap and return to the freezer until ready to use.Before serving, remove cake from freezer and let it sit for approximately 5-10 minutes (dependent on room temperature) to soften up before slicing. Note: You can use any combination of cake mix and ice cream that you would like - maybe a white cake mix with chocolate ice cream or any of your other favorites!
This is a very old family recipe that has been handed down from my Grandmother Verna. Great for the fall, when you’ve made homemade applesauce.
INGREDIENTS
2 cups unsweetened applesauce
2 cups granulated sugar
½ cup butter
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon cloves
2 teaspoon cocoa
3 ½ teaspoons baking soda
3 ½ cups flour
1 cup raisins
1 cup walnuts, coarsely chopped
PREPARATION
Preheat oven – 350 degrees F
Prepare 9×13x2 inch baking pan
Cream the butter and sugar until light and fluffy.Mix in the baking soda into the applesauce and then add it into the butter mixture.Fold in the sifted dry ingredients.Modify the amount of sugar in the cake, dependent on the amount of sugar in the applesauce.Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.Serve with good vanilla ice cream and drizzle with warm brown sugar sauce.
BROWN SUGAR SAUCE
INGREDIENTS
1 cup brown sugar
¼ teaspoon salt
1 ½ cups water
2 tablespoons flour
3 tablespoons butter
1 teaspoon vanilla
PREPARATION
Combine all ingredients and bring slowly to a boil until thick.Serve warm over cake.
12 tablespoons unsalted butter, cut into 12 pieces, slightly chilled
PREPARATION
Toasted Coconut:
Preheat oven to 325 degree F.
Spread the coconut evenly onto a rimmed baking sheet and toast until lightly brown, stirring once, 8-10 minutes.Turn the oven off and let the coconut sit in the oven until very dry and crunchy, approximately 15 minutes.
Simple Syrup:
Bring water and sugar to a boil and then add in the coconut.Remove from heat and let the mixture sit for a minimum of 30 minutes, up to 4 hours.Strain the liquid into a clean saucepan, bring to a boil and then let simmer for approximately 5 minutes, until the liquid is slightly reduced.Let cool.
Coconut Custard:
Combine the milks and the vanilla bean in a medium non-reactive saucepan and bring to a simmer over low heat.Whisk egg yolks, sugar and cornstarch together in a large bowl.Slowly whisk the warm milk into the egg yolk mixture, then return the mixture to the saucepan over medium heat and bring to a boil, whisking constantly, until thickened.Scrape the mixture into a bowl and whisk in vanilla extract. Let cool to room temperature and then cover with plastic wrap and refrigerate until cold, at least 2 hours.
Coconut Filling:
Combine the custard and heavy whipping cream in a bowl and whip until soft peak forms.Cover and set aside in the refrigerator.
Buttercream Frosting:
Beat the butter and sugar in a stand mixer with the paddle attachment until light and fluffy, about 4 minutes.Add the coconut custard and salt and beat until combined and smooth.
Cake:
Preheat oven to 350 degrees F.Butter and flour 2 (9 by 2-inch) round cake pans and line the bottoms with parchment paper.Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.In the bowl of a mixer fitted with a paddle attachment, mix together the flour, sugar, baking powder and salt.With mixer running at low speed, add the butter, one piece at a time and continue beating until the mixture resembles moist crumbs.Add all but ½ cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 ½ minutes.With mixer on low speed, add remaining ½ cup of the milk mixture, increase speed to medium and beat 30 seconds more.Scrape sides of the bowl and mix for 20 seconds longer.Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
Bake until a toothpick inserted into the center comes out clean, approximately 22-24 minutes.Cool in pan on a baking rack for 10 minutes.Run a small knife around the sides of the pan and invert cakes onto the baking rack, removing parchment paper and let cool completely, about 45 minutes.
Assembly:
Using a long serrated knife, slice each cake horizontally into 2 layers.Reserve one of the flat bottom layers for the top of the cake.Place another layer on a cardboard round, cut side up and brush with some of the coconut simple syrup.Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a ½ inch border around the cake edge of the cake.Repeat with 2 more layers.Brush the cut side of the reserved cake layer with the remaining syrup.Place the layer cut side down on top of the cake.
Frost the sides and top of the cake with the buttercream frosting.Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on top of the cake.
This is a recipe that I adapted from the Barefoot Contessa Parties! cookbook.I didn’t infuse the cake with the lemon syrup or glaze it.In doing so, it turned out like a coffeecake or sweet bread rather than a cake.Not too sweet, but great flavor and texture.Great treat along with a cup of tea or coffee.
LEMON LOAF
Yield: 2 (8-inch) loaves
INGREDIENTS
½ lb or 2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 extra large eggs, at room temperature
1/3 cup grated lemon zest (6-8 lemons)
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
PREPARATION
Preheat oven to 350 degrees F.Grease and flour 2 (8 ½ x 4 ¼ x 2 ½) loaf pans.
Cream the butter and granulated sugar in the bowl of an electric mixer with the paddle attachment, until light and fluffy, about 3-5 minutes.With the mixer on medium speed, add the eggs, one at a time and then the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl.In another bowl, combine ¼ cup lemon juice, buttermilk and vanilla.Add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour mixture.Divide the batter evenly between the two loaf pans, smoothing the tops.Bake for 45-60 minutes, until a cake tester comes out clean.
When loaves are done, remove from oven and let them cool for about 10 minutes. Remove from pans and let them completely cool on a wire rack.Slice with a serrated knife and serve plain or with fresh whipped cream.
Using an electric mixer, cream butter sugar, vanilla and cream cheese until the mixture is light and fluffy.Add the eggs one at a time, beating thoroughly.Add flour to the batter and blend well.Pour cake batter into Bundt or tube pan; bake for approximately one hour or until toothpick comes out clean.Remove from oven and allow cake to cool about 10 minutes.Invert cake onto to serving plate and slice.
Cake is delicious plain or can be garnished with fresh fruit and whipped cream.
Grease 9×12/2 inch baking pan.In electric mixer with paddle attachment, cream the confectioner’s sugar and cream cheese together until well blended.Place the sliced peaches in the baking pan and spread the cream cheese mixture over the peaches.Sprinkle the cake mix on top of the peaches.Lightly sprinkle with cinnamon and then place the pats of butter on top of the cake mix.Bake for 30-40 minutes until the peaches are tender.Cool and serve with whipped cream or good vanilla ice cream, like Hagen Dazs.
This cheesecake is moist and creamy, with a tangy sour cream topping.Slightly different than the typical New York style cheesecake, which has a more dense texture.
INGREDIENTS
Cheesecake Crust
3 cups crushed graham crackers
½ cup granulated sugar
10 tablespoons unsalted butter – melted
Cheesecake Filling
3 eggs
½ cup granulated sugar
2 teaspoons pure vanilla extract, I recommend Neilsen-Massey
1 – 16 ounce container sour cream
2 – 8 ounce packages of cream cheese – softened and cut into strips
1 – 3 ounce package of cream cheese – softened and cut into strips
3 tablespoons unsalted butter – melted
Sour Cream Topping
1 – 16 ounce container of sour cream
½ cup granulated sugar
2 teaspoons pure vanilla extract
PREPARATION
Cheesecake Crust:In a bowl, combine the crushed graham cracker crumbs, sugar and melted butter.Mix well.Press the graham cracker mixture into a 9 inch spring-form pan.Bake in a 375 degree F oven for approximately 8-10 minutes.Remove from oven and cool slightly while preparing the cheesecake filling.
Cheesecake Topping:In a small bowl, add 1 – 16 ounce container of sour cream, ½ cup sugar and 2 teaspoons pure vanilla extract.Blend well and set aside.
Cheesecake Filling: To make the filling, I use a blender, although you can use an electric mixer.I have found that the blender does a better job of incorporating the cream cheese into the batter, more smooth and airy.
In a blender, add 3 eggs, ½ cup sugar and 2 teaspoons of pure vanilla extract.Combine and while still blending, add 1 – 16 ounce container of sour cream.Blend well and then begin to add the strips of cream cheese one or two at a time.Continue to add cream cheese slowly and making sure that they are fully blended before adding more cream cheese.Finally, add 3 tablespoons of melted butter and blend.
Pour the cheesecake filling into the prepared crust.Bake for 1-1/2 hours in a 325 degree F oven that has been preheated.The cheesecake is done when the edges are slightly browned and pulling away from the spring-form pan.Remove from the oven and let cheesecake set for 2-3 minutes.Carefully spoon the cheesecake topping over the cheesecake and return to the oven for approximately 5 minutes.Remove from oven and let cool for 15-20 minutes, then refrigerate for 2-3 hours before serving.
To serve:Remove cheesecake from spring-form pan and cut into slices.Cheesecake can be garnished with a sprinkle of freshly grated nutmeg, sprig of mint or some fresh fruit.
This is a tall and beautiful layer cake.It’s both sweet and a bit tart, with lots of lemon flavor.It’s perfect for a birthday celebration or other special occasion.Although you can purchase pre-made lemon curd, I would encourage that you make your own.It’s very easy to do and the flavor is outstanding.
¾ cup (1 ½ sticks) unsalted butter, cut into ½ inch pieces
Frosting
¾ cup powdered sugar
2 cups chilled whipping cream
Cake
1 ½ cups cake flour
1 ½ cups sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
4 large egg yolks
¼ cup vegetable oil
¼ cup orange juice
1 ½ teaspoons grated lemon peel
¼ teaspoon cream of tatar
Garnish: Lemon slices, halved, patted dry
PREPARATION
Lemon Curd:Combine 2 1/3 cups sugar and 2 teaspoons cornstarch in heavy medium saucepan.Gradually whisk in fresh lemon juice.Whisk eggs and yolks; add butter.Whisk over medium heat until curd thickens and boils about 12 minutes.Pour into medium bowl.Refrigerate until cold, at least 5 hours. (Can be prepared up to one week in advance).Cover and keep refrigerated.
Frosting:Beat powdered sugar and 1 ¼ cups lemon curd in large bowl just until blended.Beat cream in medium bowl until firm peaks form.Fold cream into curd mixture in 3 additions.Chill until firm, at least 4 hours.
Cake:Preheat oven to 350 degrees F.Butter and flour three 9-inch cake pans with sides that are 1 ½ inches high; line bottoms with parchment paper.Whisk 1 ½ cups cake flour, ½ cup sugar, 2 ½ teaspoons baking powder and ¾ teaspoon salt in large bowl.Add 4 egg yolks, ¼ cup vegetable oil, orange juice, lemon peel and ¾ cup curd to bowl (do not stir).Combine egg whites and ¼ teaspoon cream of tartar in another large bowl.Using electric mixer, beat egg whites until soft peaks form.Gradually add remaining 1 cup sugar, beating until stiff, but not dry.Using same beaters, beat yolk mixture until smooth.Fold egg whites into yolk mixture in 3 additions.
Divide batter equally among prepared pans.Bake cakes until tester inserted into center comes out clean, about 25 minutes.Cool cakes in pans on racks 15 minutes.Turn cakes out onto racks; peel off parchment.Cool cakes completely.
Assembly:Spoon 1 cup frosting into pastry bag fitted with plain round tip; refrigerate bag.Place 1 cake layer on cake platter.Spread top of cake layer with 1/3 cup curd, then 1 cup frosting.Top with second cake layer; spread with 1/3 cup curd and 1 cup frosting.Top with third cake layer.Spread remaining frosting over top and sides of cake.Spread remaining curd over top of cake, leaving ¾ inch border around the edge.Pipe chilled 1 cup frosting in bag in small mounds around edge of cake.To garnish, place lemon slices between mounds of frosting.Slice cake and serve.
2 cups Easy Buttercream Frosting (see recipe below)
Filling
1- 1½ 14-ounce bags shredded coconut, divided
1 cup heavy cream
Easy Buttercream Frosting
1 cup (2 sticks) butter, softened
1 teaspoon pure vanilla extract
1 lb confectioners’ sugar
1-3 tablespoons milk, half and half or cream
PREPARATION
To make the cake:Preheat oven to 350 degrees F.Grease and flour two 9-inch round cake pans.In a small mixing bowl, combine the egg yolks, ¼ cup of the milk and the vanilla.In an electric mixer, preferably with the paddle attachment, combine the sugar, flour, baking powder and salt and mix for 30 seconds on low speed.Add the softened butter and remaining milk.Mix on low until moist and increase to medium for 1 ½ minutes.
Scrape down the sides and begin adding the egg mixture gradually, in small batches beating after each addition for 15 to 20 seconds.Pour the batter into the greased and floured pans until each is half full.Smooth the surface with a spatula.Bake for 30 minutes or until firm.After 10 minutes, remove cakes from baking pans and allow to cool on a wire rack.
Frosting:In a medium mixing bowl with an electric mixer, cream the butter and vanilla together until smooth.Start adding the sugar gradually, allowing the butter and sugar to become emulsified before adding more, scraping down the sides as you go.The mixture should look a bit dry at this point.Start adding the cream, a tablespoon at a time until you get the right texture.The mixture should be smooth, but not too creamy or it won’t hold to the cake.
Filling:In a medium mixing bowl, combine one bag of coconut and the heavy cream.Let sit and soak for approximately 10 minutes.Add 1 cup of the frosting mix to the coconut mixture and mix well.
Assembly:Place bottom cake layer on cake plate and frost with the filling mixture.Place the second cake layer on top.Spread the outside of the stacked cake with the remaining frosting and filling mixture until the cake is coated completely.Sprinkle the remaining coconut on the top and sides of the cake.
Adapted: Blue-Eyed Daisy Bakery – Coconut Cake – Atlanta, GA – Atlanta Journal - 2002
5 cups peeled and finely chopped Golden Delicious or Granny Smith apples
1 cup chopped walnuts
PREPARATION
Preheat oven to 350 degrees F.Grease and flour 9×13x2 inch baking pan and set aside.Sift together flour, baking soda, salt and cinnamon in large bowl.Using an electric mixer, combine eggs, sugar, oil and vanilla in a large bowl and beat on low speed until well blended.Add dry ingredients and mix well.Fold in the apples and walnuts.Spoon batter into baking pan and bake for approximately 50-60 minutes and remove from oven to cool.
Caramel Sauce
½ cup (1 stick) butter
1 cup brown sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ cup evaporated milk
In a small saucepan over medium heat, melt the butter and brown sugar together, whisking as mixture cooks.Bring to a boil, remove from the heat and whisk in the salt, vanilla and evaporated milk.
Serve with homemade caramel sauce spooned over the top, whipped cream and garnish with sprigs of mint.
Preheat oven to 350 degrees F.Grease 2 – 8 inch round cake pans and line the bottom of the pan with parchment paper (makes for easy removal from the pan).Set aside.In electric mixer, using the paddle attachment, combine flour, sugar, baking powder, salt and baking soda.Add the buttermilk, butter and vanilla.Beat on low speed until combined.Add egg whites and beat 2 minutes more.Add an even amount of cake batter between the 2 – 8 inch baking pans.Bake for 25-30 minutes until wooden pick inserted in the center comes out clean.When finished baking, remove from oven and allow cakes to cool for 10 minutes in the pan.After 10 minutes, remove from pans and place on wire rack to finish cooling.Frost cake with Chocolate Sour Cream frosting.
Chocolate Sour Cream Frosting
Ingredients
½ cup unsalted butter
1 -12 ounce package of semisweet chips
8 ounces of sour cream
4 ½ cups confectioners’ sugar.
Preparation
In a large saucepan, melt butter and semisweet chips over a low heat. Stir frequently so the chocolate doesn’t burn. When melted, remove chocolate mixture from heat and allow to cool at least 10 minutes. Add 8 ounces of sour cream to the chocolate mixture and stir well. Blend in the confectioners’ sugar. To assemble, place one layer of the cake on plate with flat side up. Spread approximately one cup of frosting on this layer. Place the second layer on top with flat side down. Frost both top and sides with frosting.
Source:Better Homes and Garden Magazine – February 2008
In an electric mixer, with paddle attachment, combine lemon cake mix, sugar, apricot nectar and vegetable oil.On medium speed, combine ingredients and beat for two minutes.While continuing to mix, add eggs one at a time, mixing thoroughly after each.
Pour batter into a greased and floured bundt pan.Bake in 325 degree oven for approximately one hour or until a toothpick inserted into the top of the cake comes out clean.Cool on wire rack for up to 15 minutes and then remove from pan and place on cake platter.Using toothpick, pierce the top of the cake with multiple small holes, before glazing.
Glaze:Combine powdered sugar and juice of one lemon and stir until powdered sugar is combined well with the juice.
Pour the glaze over the top and sides of the warm cake.
Sift dry ingredients into a large mixing bowl.Using an electric mixer, add the oil to the dry ingredients, mixing well.Beat in one egg at time, mixing thoroughly after each egg.Add carrots and walnuts to the batter and mix well.
Pour cake batter into a greased 13×9x2 pan and bake for 45-55 minutes in a 350 degree oven.The cake is done when a toothpick plunged in the middle of the cake comes out clean.Remove from oven and let cool.
To make the frosting, combine the cream cheese, butter and vanilla in a mixing bowl.Beat the mixture until it is smooth and creamy.Add the powdered sugar and blend.Frost the cake after it has completely cooled.Make sure to refrigerate the cake, due to the cream cheese content in the frosting.
Stir all of the ingredients together until well mixed.
Preheat the oven to 325F. Prepare a 10 inch cake pan (grease lightly and flour). Bake until firm and a knife inserted into the cake comes out clean, about 1 hour.
Preheat oven to 350 degrees F.Butter and flour an 8 or 9 inch square baking pan.Melt chocolate squares over a double boiler or microwave (carefully) until chocolate is melted.Set chocolate aside to fully cool to room temperature.Combine flour, baking powder and salt in a separate bowl and set aside.In an electric mixer, cream butter and sugar together on medium speed for approximately 3 minutes, until mixture is light and fluffy.Add the eggs, one at a time, beating thoroughly after each egg.Add the milk and vanilla to the batter and mix thoroughly.Reduce speed to low, and slowly add the cooled chocolate, making sure that it is fully incorporated into the batter.Add flour mixture to batter in small amounts and blend well.
Spread the batter evenly in the prepared pan.Bake brownies for 30-35 minutes, until a toothpick inserted in the center comes out clean.Remove from oven and transfer to a wire rack for cooling.
Chocolate Sauce:In a small saucepan, heat chocolate chips and heavy whipping cream on low heat.Stir continuously while the chocolate and cream are fully incorporated.Add the honey and hot coffee.Blend well.
Serve:When brownies are thoroughly cooled, cut into 12 squares.Serve with chocolate sauce ladled over brownie with a scoop of good quality vanilla ice cream. Personally my favorite vanilla ice cream is from Oberweis Dairy and when I lived in Illinois, I had them delivering all of our dairy. You can also use a Haagen Dazs,Ben and Jerry’s or try using a local ice cream. Most towns now have local creameries, those ice creams are usually of high quality and support your local economy.
Here are some links to help you connect with local producers in your area:
In order to have the best results use the highest quality chocolate and wafers you can find. This will add to not only the flavor, but to the texture and smell.
Crust
34 chocolate wafers- like Nabisco Chocolate Wafers (in US) or Barilla Chicche cookies (in Europe)
2 tablespoons Raw Sugar
5 tablespoons unsalted butter
Filling
3 ounces Swiss Dark Chocolate- this can be a bittersweet or crement.
1/3 cup Kahlúa
2 8 oz. packages of cream cheese
2/3 cups raw sugar
1/2 cup sour cream
1 teaspoon Vanilla Extract
1/2 teaspoon fine sea salt
5 large fresh eggs- at room temperature
Preheat your oven to 325 degrees.
You will need a9 inch springform pan.
For Crust
Crumble cookies and then pulverize in a blender until fine.
Mix will with sugar and melted butter.
Press mixture into the springform pan, going as far up the sides as possible.
For Cheesecake Mixture
Melt chocolate in a double boiler, or set a stainless steel boil over a pot of simmering water. Stir until melted, when melted add the Kahlúa and allow to cool.
Beat cream cheese in a bowl until smooth; add sugar, sour cream and salt. Scrape mixture down and beat in the eggs one at a time, scraping down often. Once eggs are incorporated add the chocolate mixture and mix well. Mix until no white lumps are present.
Pour into springform pan.
Bake 50-60 minutes, or until the top looks set but still jiggles slightly.
Allow to cool on rack, then refrigerate overnight before removing from pan and slicing.
When you first take the cake out it will be rounded on the top, during the cooling process it will slightly fall. This is normal.
