Chocolate Cake Part 3

Aaaand I made the Chocolate Cake again. For more information, please see my post Chocolate Cake and Chocolate Cake Part 2. Just for fun, I wanted to post up the pictures of this third one I made filled and decorated only with chocolate frosting this time. However, for the decoration, I also used pearls and gold dust to create a festive look since I made it for Eid-al-Adha. (I used a 1M star tip from Wilton to pipe the roses on top of the cake.) I'll probably make this cake again in the future because it is simply the best chocolate cake recipe EVER. So be on the lookout for more posts and different decorations :)

Oreo/ Chocolate Truffles

If there's been one recipe I've been wanting to try for the longest time (besides making a pie or tart, which I STILL haven't), it's truffles. It all started a few years ago when I had the Oreo truffles at a cousin's engagement party...with the first bite, I fell in love (with the truffle). They are so delicate but easy to make with some practice...I love the rich chocolate center and the number of toppings that one could choose to dip them in. They are great for any occasion, and can easily be given as a gift in an elegant looking box. I'm going to be honest, I was the most excited about all the different toppings I was going to be using, and looking forward to seeing a tray full of colorful, delectable treats. For my first attempt, I would say the experience wasn't so bad at all. The only challenge was dipping the balls into the chocolate when I was making the Oreo ones (more on that later). Out of the two truffles I made, the Oreo truffles were definitely the winner but I loved both. Here are the links to both recipes: Chocolate Truffles and Oreo Truffles.

Chocolate Cream Cheese Truffles coated in a variety of toppings such as chopped pecans, sprinkles, cocoa powder, and dessicated coconut

Oreo Truffles

Chocolate/Cream Cheese Truffles

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 3 cups confectioner's sugar, sifted
• 3 cups of semisweet chocolate chips OR 19 oz of semi-sweet baking chocolate, melted (I prefer using baking chocolate NOT chocolate chips because it has better consistency)
• 1 1/2 tsp vanilla 
• Toppings (chopped nuts, dessicated coconut, cocoa powder, sprinkles, etc.)

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended.

2. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. 

3. Shape into 1-inch balls and dip and in topping of choice.

Oreo Truffles

Ingredients:

• 1 package Oreo Sandwich Cookies, divided
• 1 (8 oz) package of cream cheese, softened
• 2 (8 oz) packages of semi-sweet baking chocolate, melted 

1. Crush 9 of the Oreo cookies into fine crumbs (either using a food processor, or you can put the cookies in a resealable plastic bag and use a rolling pin); set aside these cookie crumbs for later use.

2. Crush the remaining 36 Oreo cookies to fine crumbs also, and place in a medium bowl. Add the cream cheese, and mix well until blended (I used a hand mixer and it was mixed within seconds).

3. Roll the cookie/cream cheese mixture into balls, about 1-inch in diameter. Place the balls in the refrigerator for about 1 hour. 

4. Take the balls and dip in melted chocolate. Place each chocolate-covered ball on a wax paper-covered baking sheet. If you have leftover chocolate, you can store it in a covered container at room temperature for another use.

(Note: This part is tricky! Use a fork and spoon to lift up each ball and roll it around in the melted chocolate OR use the fork to life the ball and use the spoon to pour the melted chocolate on each ball until it's completely covered in chocolate.)

I only used 8 oz of chocolate here since I halved the recipe

The best way to melt baking chocolate - using a double broiler  or melting the chocolate in a pot over another pot of simmering water

YUM! steaming melted chocolate

freshly dipped Oreo truffles 

5. Sprinkle the top of the chocolate covered balls with the remaining cookie crumbs. Refrigerate the truffles for about 1 hour or until firm. Store the leftover truffles in a covered container in the refrigerator.

Chocolate Truffle Cheesecake

One of my favorite things to bake is cheesecake. Since I did not have a chance to make anything new lately, I finally decided to try a new cheesecake from one of my favorite baking books 125 Best Cheesecake Recipes by George Geary. I will begin by saying that the cappuccino cheesecake has always been a family favorite, and one of the reasons why I couldn't make any new cheesecakes for the longest time is because I'd either be making that or an Oreo Cheesecake (second favorite). WELL...let's just say that after making this cheesecake, I don't think I'll be making either cappuccino OR Oreo for a long time because this became the all-time favorite. It's sinfully delicious and just perfect for chocolate lovers. The pieces of truffle inside are like hidden treasures waiting to be devoured and melt in your mouth. You can decorate the top with pieces of truffle/chocolate shavings and whipping cream, or serve as is.
Note: I did not make a decoration for the top due to laziness and it still tasted amazing. But definitely do the decoration if you can - it'll look and taste even better.

Before you start, you will need to do the following:
*Preheat oven to 350 degrees F
*Greased 9-inch springform/cheesecake pan with 3-inch sides

Ingredients:

Crust

• 1 1/2 cups chocolate sandwich cookie crumbs
• 1/4 cup (4 tbsp) unsalted butter, melted

Filling

• 1/2 cup whipping cream
• 8 oz bittersweet or semi-sweet chocolate, chopped fine
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1 tbsp all-purpose flour
• 1/2 cup sour cream
• 1 tsp vanilla

Decoration

• Classic whipped cream topping (See recipe below)
• 1/2 cup chocolate shavings

1. For the crust, in a medium bowl, mix cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

2. For the truffle that will go in the filling, in a small saucepan over high heat, bring cream to a boil. Pour over the chopped up chocolate in a bowl and stir until blended. Set aside in the freezer until very firm.

3. Next, in a large bowl, beat cream cheese and sugar on medium-high for 3 minutes. Add eggs, one at a time, beating after each addition. Add cocoa powder, flour, sour cream, and vanilla. 

4. Take out the truffle mixture from the freezer, and using a spoon, scrape firm chocolate mixture into small pieces and fold (using a rubber spatula) into the batter.

5. Take out the frozen crust from the freezer. Pour the cheesecake mixture over the frozen crust, and bake the cheesecake for 45-55 minutes or until the top is light brown.

6. After the cheesecake is done and you take it out of the oven, cool the cheesecake on a rack for 2 hours. Then, cover and refrigerate for 6 hours before decorating.

7. For the decoration, ice the top of the cake with the classic whipped cream topping or pipe rosettes around the top of the cake, if desired. Top with chocolate shavings.

Classic Whipped Cream Topping:

Ingredients:

1/2 cup whipping cream

2 tbsp granulated sugar

1. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. 

2.With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form. Note: After the soft peaks stage, DO NOT OVERWHIP, otherwise the whipping cream will turn into butter and you will have to make a new batch. 

Chocolate Cake Part 2

I made the chocolate cake again that I made previously and posted about on my blog. Here's the recipe from the Food Network website where I originally got it from: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html, and here is my previous post on it: http://www.bakingwithz.blogspot.com/2012/01/chocolate-cake-well-sort-of.html. Beatty's Chocolate Cake turned out just as amazing this time around if not better. I can almost swear that it's the best chocolate cake recipe out there!!!

The reason why I'm doing ANOTHER post on this cake is because I did not use the same frosting recipe from the Food Network website. Also, I decorated my cake differently. (No chocolate curls!) This time, I used a chocolate buttercream frosting recipe from the following website: http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/. This is an AMAZING frosting...not too chocolatey, not too sweet, and smooth and creamy. The recipe can be found below.

The important note I would like to add is that for this particular cake, I changed up the frosting a little bit. From the chocolate recipe, I took out one third of the frosting BEFORE I added the cocoa powder. That left me with some vanilla frosting. After I took out some vanilla frosting, I reduced the amount of cocoa it says in the recipe and added it to the rest of the frosting mixture. For the decoration of the cake, I basically filled the inside of the cake with the chocolate frosting, and then I covered the outside with most of what was remaining (leaving a little bit aside to pipe some flowers). Finally, I piped some designs and flowers with the vanilla frosting I put aside and the remaining chocolate frosting. To make it look pretty, I even added edible pearls (It's an appropriate addition for a celebratory occasion such as an engagement or anniversary!)

Here's another view of the final product:

Chocolate Frosting Recipe:

Ingredients

• 1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
• 3 1/2 cups confectioners (powdered) sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon table salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 4 tablespoons milk or heavy cream

Instructions

1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes.  (If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.)

ENJOY! :)

White Chocolate Fruit Tarts

I've been wanting to make a tart for as long as I can remember...bought a tart pan ages ago and never used it. A friend of mine made this tart recipe and as soon as I put it in my mouth, I decided I had to make it. So I finally decided to take the leap...
UNTIL I realized that I didn't have the right sized tart pan for this recipe :-( FAIL. Instead of an 11-inch tart pan, I only had a 9.5 inch one.
Well...that's OK, because I turned this recipe into mini tarts using a muffin/cupcake pan. (My friend did the same thing.)

Before I continue, I will just say that these tarts taste heavenly and are great for any occasion...especially if you want to have a party or a family gathering. The pastry crust is not too buttery, yet it's flaky and firm; the white chocolate filling is delicious and creamy ( yet not too rich and not too sweet)...it's a mix of heavy whipping cream, cream cheese, and white chocolate; and finally the tangy fruits are the perfect complement to the sweet filling. You can basically put whatever fruits you like as a topping including tropical fruits and/or berries. Be as creative as you like! I added pieces of mango even though it was not listed in the ingredients, and I saw that other people who made this recipe used blueberries and raspberries.

Oh...and I can't forget the source. I made adjustments, added tips, and made it more organized with photos. But here is the link to the original recipe from AllRecipes.com: http://allrecipes.com/recipe/white-chocolate-fruit-tart/detail.aspx. If you want to make the mini tarts, I suggest you use the recipe I typed below!

Ingredients:
Crust -

• 3/4 cup butter (1 and a half sticks), softened
• 1/2 cup confectioners' sugar
• 1 and a 1/2 cups all-purpose flour

Filling -

• 1 package (10 oz) white chocolate chips (about 1 and a 1/2 cups + 1-2 tbsp), melted and cooled
• 1/4 cup heavy whipping cream
• 1 (8 oz package) cream cheese, softened

Topping -

• 1 (20 oz) can pineapple chunks, undrained
• 1 pint fresh strawberries, sliced (I cut them into half slices)
• 1 (11 oz) can mandarin oranges, drained (I used fresh mandarin oranges, which I cut into pieces)
• 2 kiwis, peeled and sliced (I cut them into pieces)
• 1/4 cup fresh mango, peeled and cubed (optional)

Glaze -

• 3 tbsp sugar
• 2 tsp cornstarch
• 1/2 tsp lemon juice (I used freshly squeezed)
  

1. For the crust, in a mixing bowl, cream the butter and confectioners' sugar until light and fluffy.

2. Gradually add the flour and mix well.

3. Press into an ungreased 11-inch tart pan with removable bottom or a 12-inch pizza pan with sides. 

(If you don't have either, divide the dough into 2 equal portions. Then, using TWO 12-cup cupcake/muffin pans, divide each half of the dough evenly between all the cups. I probably used 1 tbsp of dough in each cup. Press down with your finger or using the bottom of a glass. This recipe will yield 24 mini tarts.)

I used the bottom of this glass to pressed down the dough.

For this tray, I pressed down using the glass and I also pressed with my finger to get some crust higher up on the sides. Either way works just fine.

4. Bake the tart at 300 degrees F for 25-30 minutes or until lightly browned. (If you are making the mini tarts, bake each tray one at a time at 300 degrees F for around 25-27 minutes or until lightly browned.) Cool on a wire rack.

5. For the filling, in a mixing bowl, beat the melted white chocolate and the cream. Add the cream cheese and beat until smooth.

6. Spread the filling over the crust (or if you are making the mini tarts, take about 1 full tbsp and spread it over the crust in each individual cup). Refrigerate for about 30 minutes.

7. For the topping, drain the pineapple, reserving about 1/2 cup juice; set the juice aside for the glaze. Arrange all of the fruit over the filling.

8. For the glaze, in a small saucepan, combine the cornstarch and sugar. Stir in the lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

9. Cool the glaze, then brush it over the fruit.

10. Refrigerate for 1 hour before serving. Refrigerate the leftovers. Enjoy! 

Banana Pecan Torte

I know it's been awhile, and I apologize to those of you who like to take the time to come here and look for new recipes! It's great to be back, baking something new to share with everyone!

To start off, as mentioned in my earlier banana-related posts, I'm sure there's many of us out there who seem to have ripening bananas that we can't get rid of any faster. And I'm also pretty sure there are many of us out there who are sick of using them to make banana bread!

Well, I was going through one of my recipe books, The Taste of Home Baking Book, and went through the index looking for all things starting with banana to try and change things up. When I turned to the page of this recipe, the first thing that caught my eye was the picture of the 3-layer cake. Anything with layers and frosting makes me excited because it looks impressive. Well I'm happy to say, that it not only looks good, it tastes good too! The torte turned out to be moist and there were just the right amount of pecans. The cream cheese frosting was not so strong because it was mixed with butter, and the frosting really complemented the banana flavor of the cake. If you're not a fan of pecans or you don't have any, you can always substitute with walnuts and it would taste just as amazing!

Ingredients:

• 1 cup  butter, softened
• 2 1/2 cups sugar
• 4 eggs
• 2 cups mashed ripe bananas (about 3-4 medium)
• 2 tsp vanilla flavoring
• 3 1/2 cups all-purpose flour
• 2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup buttermilk
• 1 cup chopped pecans

Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 3 1/2 cups confectioners' sugar
• 1 tsp vanilla flavoring

Topping:

• Toasted chopped pecans

1. In a mixing bowl, cream butter and sugar until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Beat in bananas and vanilla.

You may need to use more or less bananas depending on their size. Make sure you  have 2 cups! I had to use about 4  medium sized bananas.

4. Combine the flour, baking soda, and salt; add to the creamed mixture alternately  with buttermilk. 

5. Stir in pecans.

Make sure to toast your pecans for a few minutes in the oven  at about 300 degrees F. Do not  leave them any longer than a few minutes because nuts get burned very quickly!

6. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. 

These have been greased with butter and lightly floured. 

Make sure you fill all 3 cake pans evenly!

7. Cool for 10 minutes before removing from pans to wire racks to cool completely.

8. For the frosting, beat the cream cheese, butter, and sugar in a small mixing bowl. Add vanilla. Spread between the layers and over the top of the cake. Sprinkle with pecans. Store in the refrigerator.