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Fudgy Chocolate Layer Cake

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Fudgy Chocolate Layer Cake

A great combination of chocolate cake, mixing lots of buttermilk and coffee into the batter to create an incredibly moist, rich and fudgy dessert.  Food & Wine

CAKE

  • 1 1/2 cups sugar
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 3 large eggs
  • 2 1/2 tsp pure vanilla extract
  • 6 tbsp unsalted butter, softened
  • 1 cup hot coffee

FILLING AND FROSTING

  • 1 1/4 pounds bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tbsp light corn syrup
  • 5 tbsp unsalted butter, softened
  • 1 tbsp sugar
  • 1 tbsp water
  1. Preheat the oven to 325°. Line the bottoms of three 8-inch round cake pans with rounds of parchment paper. Spray the pans and the parchment paper with vegetable cooking spray.
  2. In a large bowl, whisk the sugar with the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the eggs and vanilla. In another small bowl, melt the butter in the hot coffee. Using an electric mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, then scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
  3. Pour the batter evenly between the prepared pans and bake for 25 to 30 minutes, rotating the pans halfway through baking, until the cakes are springy to the touch. Let the cakes cool in the pans for 10 minutes, then turn the cakes out onto a rack to cool completely. Peel off the parchment paper.
  4. Put the chocolate in a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over the chocolate and let stand in a warm place for 5 minutes. Gently whisk the ganache until smooth. Whisk in the butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
  5. In a microwave-safe bowl, combine the sugar with the water and heat for 30 seconds. Stir to dissolve the sugar. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4-inch layer. Repeat with the remaining cake layers, sugar syrup and frosting. Spread the remaining frosting around the sides of the cake. Let the cake stand at room temperature for at least 1 hour before slicing.

Make Ahead: The cake will stay fresh in the refrigerator for up to 3 days. Bring to room temperature before slicing.

Frozen Hot Chocolate Cheesecake

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Frozen Hot Chocolate Cheesecake

Take your hot chocolate obsession from winter to summer with this cheesecake.

For the Crust

  • 24 oreos
  • 6 tbsp melted butter
  • 1/4 cup sugar

For the Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup chocolate sauce
  • 3 hot cocoa packs
  • pinch of salt
  • 2 cup heavy cream
  • 1 cup mini marshmallows
  1. Make crust: In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand.
  2. Grease a 9″ pie plate and press in the crust mixture.
  3. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, cocoa packets and salt and mix until smooth
  4. Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy.
  5. Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust.
  6. Freeze until solid, about 4 hours.

Easy Rice Pudding

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Easy Rice Pudding

Is rice pudding the best comfort dessert of all time? This recipe is convincing enough—it’s simple and satisfying, and comes together in less than half an hour. 

  • 1 quart whole milk
  • 1 cup short-grain or long-grain white rice
  • 6 tbsp granulated sugar, plus more as needed
  • Pinch salt
  • 1/4 teaspoon vanilla or almond extract
  • Toppings such as chopped nuts, dried or fresh fruit, cinnamon, or nutmeg (optional)

  1. Place the milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.

    Lower the heat to a bare simmer and cook uncovered, stirring occasionally, until the rice is tender and the mixture thickens, about 20 minutes.

    Remove from the heat and stir in the vanilla or almond extract. Taste, adding additional sugar or toppings as desired. 

Ana De Armas

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Ana de Armas Is a Cuban actress born 30 April 1988. She made her acting debut in 2006 in the Spanish film Una rosa de Francia. She also starred in the popular Spanish television show El Internado. In 2015 she starred in her first American film Knock Knock followed by Exposed, Hands of Stone, War Dogs and Blade Runner 2049.

Chocolate Raspberry Mousse Cake

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Chocolate Raspberry Mousse Cake

A gorgeous three-layer mousse cake with chocolate, raspberry, and vanilla mousse, all on a chocolate brownie base. Sugar Hero

FOR THE BROWNIE LAYER:

  • 3 1/3 oz all-purpose flour (3/4 cup)
  • 2 oz unsweetened cocoa powder (2/3 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 oz unsalted butter
  • 7 3/4 oz granulated sugar (1 cup +2 tbsp)
  • 2 eggs large, at room temperature
  • 2 teaspoon vanilla extract

FOR THE CHOCOLATE MOUSSE:

  • 9 oz semi-sweet chocolate finely chopped
  • 1 3/4 cups heavy cream divided use
  • Pinch salt
  • 2 teaspoons unflavored powdered gelatin
  • 2 tbsp water

FOR THE RASPBERRY MOUSSE:

  • 1 1/2 cups raspberries fresh
  • 9 oz white chocolate finely chopped
  • 1 1/2 heavy cream divided use
  • Pinch salt
  • 2 tbsp unflavored powdered gelatin
  • 2 tbsp water
  • Pink food coloring (optional)

FOR THE VANILLA MOUSSE:

  • 9 oz white chocolate finely chopped
  • 1 1/2 cups heavy cream divided use
  • 4 tbsp honey
  • Pinch salt
  • 2 tbsp powdered gelatin unflavored
  • 2 tbsp water
  • 2 tbsp vanilla bean paste (can substitute vanilla extract)

TO FINISH:

  • 4 oz semi-sweet chocolate finely chopped
  • 4 oz heavy cream
  • 1 pint raspberries fresh
  • Chocolate curls or other decorations

TO MAKE THE BROWNIE LAYER:

  1. 1-Preheat the oven to 350 F. Line a 9-inch cake pan with parchment and spray well with nonstick cooking spray. Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl. Set aside for now.

    2-Cube the butter and place it in a medium saucepan over medium-low heat. Stir occasionally as the butter melts. Add the sugar and stir it into the melted butter until combined.

    3-Remove the pan from the heat, and let it cool to lukewarm. Once it has cooled, add the eggs, one at a time, whisking well between each addition. The mixture will start out grainy, but as you add the eggs, it will become shiny and smooth. Whisk the vanilla in. Finally, add the dry ingredients, and stir them in with a spatula.

    4-Scrape the brownie batter into the prepared pan, and bake it for 22-24 minutes, until a toothpick comes out with just a few moist crumbs attached. Cool the brownie layer completely before proceeding.

TO MAKE THE MOUSSE LAYERS:

  1. 1-Prepare your pan. You need a 9-inch pan with sides at least 3 inches tall, and the ability to remove the bottom. Either a cake pan with a removable bottom or a spring form pan will work. Line the inner wall with a 4-inch high acetate cake collar or strip of aluminum foil or waxed paper. Make sure the acetate or waxed paper is long enough so that it overlaps itself, and if you are using foil/waxed paper, make sure you cut the strip tall enough to extend at least an inch over the pan’s sides, since the cake is about 4 inches tall.

    2-Place a cake cardboard in the bottom of the pan, then carefully place the baked on top of the cardboard. Prepare the chocolate mousse layer: combine the chocolate, 3/4 cup of cream, and salt in a microwave-safe bowl. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.

    3-While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.

    4-Whip the remaining 1 cup heavy cream to firm peaks. Fold half of the whipped cream into the chocolate, and once it’s incorporated, gently fold in the remaining whipped cream. Scrape the mousse on top of the brownie, and spread it into an even layer. Refrigerate the cake for 25 minutes, until the mouse has started to set and is firm enough that a second layer can be added.

    5-For the raspberry mousse, make a quick puree by blending 1/2 cup fresh raspberries in a blender or food processor. Pour them through a fine mesh strainer to remove the seeds, and measure out 1/4 cup raspberry puree. (If you have extra puree, save it for another use.)

    6-Combine the white chocolate, raspberry puree, 1/2 cup of heavy cream, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the chocolate layer, by melting and cooling the chocolate, whisking in melted gelatin, and folding in whipped cream. Add a few drops of pink food coloring to boost the pink color, if desired. At the very end, stir in the remaining 1 cup of fresh raspberries and pour the mousse over the chocolate mousse layer. Spread it into an even layer, and refrigerate again.

    7-Finally, prepare the vanilla bean layer. Combine the white chocolate, 1/2 cup heavy cream, honey, and salt in a microwave-safe bowl. Continue to make this layer the same way you made the previous two layers. At the very end, stir in the vanilla bean paste and pour the mousse over the raspberry mousse layer. Refrigerate to set the mousse layers very well, at least 4 hours or overnight.

    8-To finish the cake, push the bottom out from the pan, or unhinge the sides, and unwrap the acetate strip. Transfer the cake to your serving platter. Make a quick chocolate ganache by putting the chopped chocolate in a small bowl and heating the cream to a simmer. Pour the hot cream over the chopped chocolate and whisk gently until the chocolate melts and you have a smooth, shiny mixture.

    9-Pour the ganache over the top of the cake, and use a spatula to nudge it right to the edge and over in evenly spaced drizzles. Don’t worry if the top is not smooth—it will be covered up! Add the fresh raspberries and chocolate curls on top of the cake. Refrigerate to set the ganache.

    10-For the cleanest slices, cut the cake when it is well chilled. Use a large sharp knife, and wash it frequently between cuts. For the best taste and texture, allow the cake slices to sit at room temperature for 10-15 minutes before serving.

    11-Store Chocolate Raspberry Mousse Cake, well-wrapped, in the refrigerator for up to a week.

Mini Croque Madames

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Mini Croque Madames

Classic croque madames are French ham and cheese sandwiches, toasted and topped with béchamel sauce and fried eggs, a perfect bistro lunch or late-night snack. But shrunk down to one-bite size, croque madames become fabulous dainty appetizers for a cocktail party or daytime reception.

  • 1 2/3 cups shredded Gruyère cheese (about 5 ounces)
  • 8 slices white sandwich bread
  • 6 tbsp unsalted butter (3/4 stick)
  • 1 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1/4 teaspoon kosher salt, plus more as needed
  • Pinch ground nutmeg
  • 4 oz thinly sliced cooked ham
  • Dijon mustard
  • 16 quail eggs
  • 2 tbsp vegetable oil

  1. 1-Heat the oven to 475°F and arrange a rack in the middle. Place 1/3 cup of the cheese in a small bowl and set aside.

    2-Place the bread in a single layer on a baking sheet. Melt 5 tablespoons of the butter and brush it on both sides of the bread, using all of it. Bake until the bread is toasted and golden brown, about 10 minutes. Set the baking sheet and bread aside.

    3-Meanwhile, make the béchamel: Melt the remaining tablespoon of butter in a small saucepan over medium heat until foaming. Whisk in the flour and cook, whisking occasionally, until it’s no longer raw-tasting, about 30 seconds. Slowly whisk in the milk and add the measured salt and nutmeg. Cook, whisking constantly, until the mixture thickens, about 3 minutes.  Remove the pan from the heat and set it aside.

    4-Evenly divide the ham over 4 of the toasted bread slices, then evenly divide the remaining 1 1/3 cups of cheese over the ham.

    5-Spread a thin layer of Dijon on the remaining 4 slices of bread and place them mustard-side down on top of the cheese. Press gently to compact the sandwiches. Cover the baking sheet tightly with aluminum foil and bake until the cheese is just starting to melt, about 5 minutes.

    6-Remove the baking sheet from the oven and discard the foil. Whisk the reserved béchamel sauce until smooth, then spread it on the tops of the sandwiches, using all of it. Sprinkle the reserved 1/3 cup of cheese over the béchamel. Bake the sandwiches uncovered until the cheese on top is melted and bubbling, about 10 minutes. Meanwhile, crack 8 of the quail eggs into a small bowl.

    7-When the sandwiches are ready, remove them from the oven and set aside. Heat the vegetable oil in a large nonstick frying pan over medium heat until shimmering. Pour the 8 cracked eggs into the pan, spacing them evenly (if some of the whites stick together, separate them with a spatula). 

    Season the eggs with salt and cook undisturbed until the whites are just set but the yolks are still runny, about 2 to 3 minutes. Remove the fried eggs to a large plate. Repeat with the remaining 8 eggs.

    8-Trim the crusts from each reserved sandwich, then cut each sandwich into 4 smaller squares. 

    Place the sandwiches on a serving platter, top each with a fried quail egg, and serve immediately.

Instead of frying each sandwich individually the traditional way, use the oven to first toast the bread, then heat up the ham and béchamel and melt the cheese for a whole tray of sandwiches at one time. Cut them into bite-sized portions and top with tiny fried quail eggs for an irresistible little bite that’ll get all your guests talking.

Quail eggs can be found at well-stocked grocery stores, usually with the other eggs.

Greece – Travel

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Greece Travel Photography: Portraits, landscapes, monuments, highlights, places. people, culture, costumes and history.

Green Velvet St Patrick’s Day Cupcakes

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Green Velvet St Patrick's Day Cupcakes

These are a St. Patty’s Day twist on your classic red velvet cake.

For the Cakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 1/2 cups vegetable oil or canola oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tbsp green food coloring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 tsp vanilla extract
  • 4 cups sifted confectioners' sugar
  • Green sanding sugar and shamrock candies for garnish

  1.  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake liners.

    2. On a piece of parchment paper, sift together the flour, sugar, baking soda, salt, and cocoa powder and set aside.

    3. In a standing mixer gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until all combined. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

    4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, check the cupcakes with a toothpick for doneness. Remove from oven and cool completely on a rack before frosting.

    For the Cream Cheese Frosting:

    5. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

    6. Using a piping bag with a star tip add some frosting inside it and pipe out the frosting onto the cupcake, you may also just use a knife or spoon to frost the cupcakes as well. Finally garnish with green sanding sugar and shamrock candies!

Chocolate Chilli Mango Macarons

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Chocolate Chilli Mango Macarons

A classic macaron shell, delicately colored and sparsely speckled with chilli flakes. Creative Juice

Macarons Shells

  • 1 tbsp chilli flakes
  • 150 grams almond meal
  • 150 grams icing sugar
  • 55 grams egg white
  • food colouring (yellow with a dash of orange)
  • 135 grams sugar
  • 40 grams water
  • 55 grams egg white
  • pinch cream of tartar
  • pinch of salt

Mango Jam

  • 200 grams mango flesh, finely chopped
  • 50 grams sugar
  • 1 teaspoon lemon juice

Chilli Ganache

  • 150 grams couverture or good quality eating chocolate – min. 65%
  • Cacao Solid
  • 150 grams pure cream (35% fat)
  • pinch sea salt
  • 1/8-1/4 teaspoon ground cayenne (to taste)
  • 30 grams butter, cubed and at room temperature

Macarons Shells

  1. Preheat the oven to 150°C. Line 2 – 3 large baking sheets with silpat sheets or baking paper. Set aside.

    Place the almond meal, icing sugar, and chilli flakes into the bowl of a food processor and pulse until the mixture is very fine and silky in texture. You can test it between two fingers. I do this before sifting the mixture, but if you prefer, just sift the almond meal and icing sugar together. You will still see small flecks of chilli flakes. Once done, sift the mixture in to a large mixing bowl. Mix together the 55 grams of egg white and the food coloring. Add the egg white to the almond meal mixture and mix well with a spatula or pastry scraper until you get a smooth paste. Set aside.

  2. Place the remaining 55 grams of egg white, cream of tartar, and salt into the bowl of a heavy-duty mixer and start whisking at low to medium speed. Place the water into a saucepan and add the sugar. Dissolve the sugar, in the water, over a low heat. Bring to the boil and cook until the sugar reaches 118°C. By this stage the egg whites should have reached a soft peak stage. Continue whisking at medium speed as you pour the syrup into the egg whites in a thin, steady stream. Keep whisking until the bowl cools to just warm. I usually whisk the meringue for about 10 minutes or so and turn up the speed for a minute or two at the end. The meringue should be fairly stiff. When you lift the whisk, there should be a solid stiff clump on the whisk. It should be able to look you in the eye without flinching.
  3. Scrape a small amount of the meringue into the bowl with the almond mixture and work it into the mixture to lighten it, using a spatula or pastry scraper. I prefer the scraper. Scrape the remaining meringue into the bowl and fold it into the almond mixture, flipping it over on to itself, and turning the bowl with each fold. Make sure to scrape down the bowl to make sure the mixture is homogeneous, and there are no streaks of meringue or almonds. Continue folding until the macaronage is at the stage where a little mixture, lifted, will fall back into itself slowly (i.e. the magma/lava stage everyone goes on about). Be careful not to over-mix the macaronage.

  4. Fit a large piping bag with a plain tip and pipe small mounds on to the baking sheets. Rap the baking sheets hard on to the bench to expel any air bubbles. Rap it again, harder, if you’re not sure. You can pop them straight into the oven or leave until the mixture forms a light crust. It’s up to you. Won’t matter either way. Bake for about 15 – 16 minutes. Depending on your oven, they may need a minute or so more or less.

    Remove the macaron shells from the oven and set aside to cool. Remove from the baking sheets and pair up shells of the same size.

Mango Jam

  1. Place the mango and sugar into a saucepan, mix together, cover, and let sit for about 30 minutes. This will allow the sugar to extract the mango juice a little. Place over a low to medium heat until the sugar melts and the mixture starts to simmer. Use a potato masher to gently mash the mango pieces. Cook until the jam starts to set. Test by placing a small amount of jam on to a chilled plate. It should gel very quickly. Alternatively, you can run a finger through the jam on the plate and the mark should remain. When ready, remove from the heat, add the lemon juice and stir.
  2. Pour the jam into a sterilized jar and seal. Store the sealed jam in the pantry. Once opened, it should be stored in the refrigerator. This recipe is easily scaled up to make a large batch.

Chilli Ganache

  1. Chop the couverture or eating chocolate into small, even pieces and place into a heatproof bowl. Place the cream into a saucepan over a low heat. Bring to simmering point and pour evenly over the chocolate. Use a spoon or whisk to gently stir from the center of the bowl until the chocolate is completely melted and the ganache is smooth. While still warm, add the salt, cayenne, and the butter, and stir until the ganache is smooth and glossy. Cover and let set to a piping consistency at room temperature, or place in the refrigerator until it reaches a piping consistency.  

Assembly

  1. You can assemble these macarons in a number of different ways. You can pipe a small amount of the mango jam into the center of half of the shells and pipe the ganache around the jam. Alternatively, pipe some ganache on to half of the shells and then pipe or dollop a small amount of jam in to the center of the ganache. Top with the matching shells and gently twist to press the shells together.

    Store the macarons in an airtight container in the refrigerator. They can also be frozen. Bring to room temperature to serve.