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Cake 2

Chocolate Mousse Mounds Torte made with MANINIS Gluten Free Multiuso Multipurpose Mix

 

         

This can be made round by baking your cake mix in two 8 or 9 inch round cake pans, then slicing each layer in two using unflavored, unwaxed dental floss. OR, you can make it a rectangular shaped layer cake by baking the cake in a rectangular cake pan and then slicing that up into whatever sized layers you want.

Baked chocolate cake – recipe for 2 layer cake

Coconut Filling – recipe attached

Mousse Frosting – recipe attached

Chocolate Glaze – recipe attached

On a cake serving plate, layer, repeating 3 times:

1 layer of cake

Spread ~1/4 of cooled* coconut filling almost to the edge

Spread ~1/4 of the chocolate mousse to about 1 inch from the edge   

On the 4th layer of cake, optionally put more mousse (I omit this on the top, Tracey adds it), then put the rest of the coconut filling, then pour the chocolate glaze so that it runs over all of the edges.

Refrigerate until serving.  (This is very important because the mousse will melt!)

 

*VERY IMPORTANT: This must be cooled or it will melt the mousse and you will have a mess!!

VARIATION:  You could add the glaze in your layers too, if you want it even more chocolaty. Just make sure it is just cool enough not to melt the mousse, but not so cool that it won’t flow. So, I would probably put it on the cake, then coconut, then the mousse in layers.

 

Coconut Filling                                2 cups

½ cup milk (I use canned coconut milk)

½ cup sugar

9 large marshmallows

2 cups flaked sweetened coconut

½ tsp. cornstarch

Combine ½ cup milk, sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted.  Stir in coconut and cornstarch; bring to a boil.  Cook 1 minute, stirring constantly.

Wesler, C. A. (2000). The Complete Cooking Light Cookbook. Birmingham: Oxmoor House, Inc., page 115.

Chocolate Mousse Frosting                                                  About 3 ½ cups

This frosting has a light, appealing mousse-like texture.  Try it between layers of any angel cake, a moist sponge cake, or a devil’s food cake.

Whisk together in a medium heatproof, preferably stainless-steel,bowl:

2 large eggs

2 cups powdered sugar

½ cup milk, strong coffee, or water   ( I use water or almond milk)

1/8 tsp salt

 

Set the bowl in a large skillet of barely simmering water and heat, stirring constantly, until the mixture registers 160°F on an instant-read thermometer.

Remove from the heat and stir in:

4 ounces unsweetened chocolate, finely chopped

6 tbsp. (3/4 stick) unsalted butter, cut into small pieces

1 tsp. vanilla

Stir until the chocolate and butter are melted and the mixture is smooth. Set the bowl in a larger bowl of ice water and beat on high speed until the frosting holds a shape. Use immediately or refrigerate for up to 4 days.  Soften and beat until smooth before using.

The All New All Purpose Joy of Cooking by (Rombauer, Becker, & Becker, 1997), Page 1005.

 

Bittersweet Chocolate Glaze or Frosting                                      about 1 cup

A very sophisticated glaze or frosting to use on rich European chocolate or nut torts.  For an even more bittersweet effect, substitute 1 ounce unsweetened chocolate for 1 ounce of the bittersweet or semi-sweet chocolate.

In the top of a double boiler or in a microwave on medium, heat, stirring often, just until the chocolate is melted and smooth:

                6 oz. bittersweet or semi-sweet chocolate, coarsely chopped

                6 tablespoons water, freshly brewed coffee, or milk (I use almond breeze unsweetened almond milk)

                2 Tbsp. sugar (optional)

                Pinch of salt (optional)

Remove from the heat.  With a rubber spatula, stir in 2 or 3 pieces at a time:

                6 tablespoons (3/4 stick) unsalted butter, cut into small pieces

Continue to stir (do not beat) until perfectly smooth.

Stir in:

                1 to 2 Tbsp. liqueur (optional, and I never use it)

For a pourable glaze, let stand at room temperature, stirring occasionally, until the mixture cools to 90°F.  For frosting, let stand until spreadable.  IF the frosting becomes too stiff, set the pan in a larger pan of hot water and stir gently with a rubber spatula; or remelt and cool to 90°F for use as a glaze.  This keeps for up to 3 days at room temperature or up to 3 weeks refrigerated.  Of freeze for up to 6 months.  Soften or melt before using.

The All New All Purpose Joy of Cooking by (Rombauer, Becker, & Becker, 1997), Page 1003.

MultiusoChocoCakes

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Maninis cupcakes

1 ¾ cup Multiuso Multipurpose Mix

1 cup Cocoa Powder

2 ½ Teaspoons Baking Powder

1 teaspoon Baking Soda

¾ cup Butter, room temperature

¾ cup Brown Sugar, packed

1 cup White Sugar

3 Whole eggs

2 Egg Yolks

2 teaspoons Vanilla Extract

1 ¼ cup Buttermilk

¼ cup Brewed Coffee

Oven Temp: 350 F Bake Time: 17 minutes

Method

  1. Pre-heat the oven to 350 F. Scale and mix together the Multiuso Mix, cocoa powder, baking powder, baking soda. Continue scaling the rest of the ingredients separately.
  1. In a kitchen Aid using the paddle attachment or a hand mixer cream the butter with the white and brown sugar until fluffy. Then beat in the whole eggs one at a time until fully incorporated. Repeat this process with the egg yolks. Then add the vanilla extract and coffee.
  1. On low speed alternate between the buttermilk and Multiuso Mix allowing it to incorporate each time you add it to the mixer. Once it’s all in the mixer stop it and scrape down the sides then continue mixing for 1 minute.
  1. In a non-stick cupcake tin scoop the batter filling it 2/3 of the way high. Bake for 17 minutes or until you can insert a tooth pick that comes out clean. Once it’s done allow it to cool for a couple of minutes in the pan then remove the cupcakes and continue cooling on a rack.

Chef Note:

*If you do not have or want coffee measure out 1  1/2 cups of buttermilk.

*Substitute for buttermilk. You can use your choice of milk (Whole, Hemp, Coconut, etc.) Add 1  1/8 cup of milk to 1/8 cup of apple cider vinegar.

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Dulce de Leche Cheesecake with Chocolate Crust

 By Mom What’s for Dinner

Gluten Free Dulce de Leche Cheesecake with Chocolate Crust
I was inspired the other day by brown eyed baker to make some cheesecake bars. I wanted to come up with a cookie crust that was scrumptious and gluten free. This was a major success. The amount of ingredients may look daunting, but I promise you it is very simple to make. This was the perfect blend of Caramel, Chocolate and Cheesecake.

For the Crust:

1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/8 cup sour cream
1 tablespoon hot water
For the Filling:
1 can sweetened condensed milk (for dulce de leche)
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
1 eggs
1 teaspoon vanilla extract
To make the crust. Preheat the oven to 350 degrees. Mix all crust ingredients together in your kitchenaid mixer with the paddle attachment.
Line a baking pan (I used an 8×11 pan) with parchment paper. bake for 15 minutes then place on a cooling rack to cool for 5 minutes.
Make the Filling.
Heat up sweetened condensed milk over medium heat stirring constantly until it becomes a caramel consistency. Spread the dulce de leche evenly over the crust, then place pan in refrigerator while you prepare the cream cheese layer.
Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the egg, Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly,
bake for 45 minutes, or until the center only slightly jiggles. Remove from the oven and refrigerate for at least 4 hours.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.
You can cut into squares, or use a biscuit cutter to cut into circles. Serve and enjoy!

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Ingredients:

4 large eggs, separated when cold
3 ½ cups Maninis® Multiuso Multi-Purpose Flour Mix
4 teaspoons baking powder
½ teaspoon salt
1 cup (227g) unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk, at room temperature
¼ teaspoon cream of tartar

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour three – 8 inch (20 cm) round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter until soft (about 1-2 minutes). Add 1 1/2 cups of the sugar and beat until light and fluffy (about 3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then gently fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.

Divide the batter evenly between the three prepared pans and smooth the tops with an offset spatula or back of a spoon. Bake in preheated oven for approximately 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan gently. Once the cakes are completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour (to make filling and frosting the cakes easier).

Recipe Adapted from Joy of Baking

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