Chocolate Mousse Cake with Kirschwasser

Here's another Decadent Dessert Recipe that I've had since 1984.

Nothing says decadent like chocolate mousse and this recipe has a Kirsch Syrup to add to the flavor of the elegant cake.

Here's what you'll need:
1- 8" Spring Form Pan double wrapped in heavy duty foil on the outside, ( bottom and sides).

For the Cake:
3 Eggs
1/2 C Sugar
1/4 C Unsweetened Cocoa Powder ( Callebaut is my choice)
3 TBS Hot Water
3 TBS Butter, melted
1/2 C Flour

For the Mousse:
3 Egg Whites
3/4 C + 2TBS Sugar
1/3 C Water
2 TBS Kirsch
1/2 C Sugar
6 TBS Butter
1 Egg
1 Egg Yolk
1 1/2 oz Semi Sweet Chocolate (Callebaut), melted

For the Kirsch Syrup:
1/3 C Sugar
1/3 C Water
1/3 C Kirsch


For the Garnish:
Milk Chocolate Flakes (Callebaut)


Cake Preparation:

Preheat the oven to 350 degrees.
Grease the Spring Form Pan with Pan Release Mix (equal parts of Crisco,Vegetable Shortening and Flour) I start with 1 C of each and keep it in a jar , refrigerated, for all of my baking needs.)

In a large bowl, beat Eggs and Sugar together until smooth.

In another bowl, combine Cocoa, Water and Butter, whisk well.
Slowly sift Flour into the Egg Mixture and beat well.
Add the Cocoa mixture and stir to combine well.
Pour batter into the pan.
Bake at 350 for 20 minutes or until a toothpick in the center comes out clean.
Remove pan to a cooling rack and cover the cake with a damp Tea Towel to keep it moist.

Mousse Preparation:

In a medium bowl:
Beat Egg Whites until stiff.

In a saucepan, Boil:
3/4 C + 2TBS Sugar
Water
Kirsch
Until Hard Ball stage (250 - 266 degrees).
Slowly drizzle a thin stream over the Egg Whites while constantly beating until cool.

In a large bowl, Beat together:
1/2 C Sugar
Butter
1 Egg
Egg Yolk
Chocolate
Blend well
Fold this mixture into the Egg White Mixture.
Refrigerate until ready to use.

Cut the cake into 2 equal layers.
Place the bottom layer on a serving platter that will fit in the refrigerator.

For the Kirsch Syrup:
In a saucepan, combine Sugar, Water and Kirsch and cook until Thread Stage (230 - 234 degrees).
Brush the bottom layer with the Hot Kirsch Syrup.
When it cools, spread a layer of Mousse on the bottom layer.
Place the second layer on top.
Cover the entire cake with the remaining Mousse.

Refrigerate immediately to allow the Mousse to set.
When it's chilled, sprinkle the top with Milk Chocolate Flakes (shavings)
Refrigerate again until ready to serve.

Enjoy!
Peace in the Kitchen!

Neapolitan Wheat Berry Pie

I've had this recipe since the early 80's and I've served it for Easter and Christmas.
It's a traditional Neapolitan dessert. It's a bit decadent for the average baker, but your guests will think you created something very elegant.

Here's what you'll need:
1 - 9" or 10" Spring Form Pan

Filling ingredients:

1/2 C Wheat Berries ( 8 hours in advance of making the pie, place in a bowl and cover them completely with water. Cover the bowl, refrigerate for at least 8 hours).
1/2 C  (1 stick) Butter, cubed
1 tsp Orange Zest
1 pound Ricotta Cheese
4 Eggs, beaten
2/3 C granulated Sugar
2 TBS Orange-Flower Water
3/4 tsp Cinnamon
2 oz. Finely Chopped Orange Peel
2 oz. Finely Chopped Lemon Peel


Dough ingredients:

3 C flour
1/2 tsp cinnamon
1/2 tsp salt
3/4 C (1 1/2 sticks) Butter, room temperature
1 C Powdered Sugar
1 Egg
2 Egg Yolks
2 tsp Orange-Flower Water

In a small bowl:
Flour
Cinnamon
Salt
Whisk and set aside.


Directions for Dough:

In a Stand Mixer with a paddle attachment:
Butter
Powdered Sugar
Beat 3 minutes until smooth and creamy
Add:
Egg and Egg Yolks
Orange-Flower Water
Mix well
Gradually add Flour mixture on low speed until well combined.

Divide the Dough into 4 equal parts.
Form one part into a 3" round disc, wrap in plastic wrap
Form the remaining dough into a 6" round disc, wrap in plastic wrap.
Refrigerate Dough for 1 hour.



Directions for Filling:

In a saucepan:
Drain the Wheat Berries and cover them with fresh water.
Cover and simmer for 30 minutes.
Drain and place in a medium bowl.
Stir in Butter and Orange Zest.
Set aside and cool completely

In a large mixing bowl:
Ricotta Cheese
Eggs
Sugar
Orange-Flower Water
Cinnamon
Candied Orange and Lemon Peel
Whisk well
Fold in Wheat Berries, set aside


Preparation:

Roll out the large disc on a floured surface and form a 14" round.
Place it into the Spring Form Pan, pressing the bottom and sides to fit.
Refrigerate 30 minutes.

Spoon the filling into the crust.
Roll out the smaller disc into a 10" round.
Cut into strips and create a lattice top on the pie.

Bake at 350 degrees for 1 to 1 hour and 15 minutes.
The crust should be golden brown.
Remove pan from oven and place on a cooling rack for 10 minutes.
Remove Pie from the Spring Form Pan.
Transfer to a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 4/16/14

With Easter just a few days away, my friend Ellise Pierce wrote a great story about the classic Easter White Cake with Coconut Frosting. You probably know exactly what she means. I know I do. My mother always had a White Coconut covered Cake on the dessert menu for Easter. When I was little it was in the shape of a Lamb. As my sister and I grew older, it became a layered cake. The recipe is lengthy, so I won't repost it but I wanted to mention it in todays post. However, Ellise added a twist to hers and I wanted to mention it, Strawberry Filling and a Vanilla Buttercream Frosting. I'll post both of these recipes.

There were other options in the Taste Section and I chose the following to post:

Frozen Bread Dough is the base for this recipe. It's infused with Lemon flavor in 3 ways.

This sounds interesting and delicious along with being easy!

Sticky Lemony Breakfast Buns:

1/4 C Sugar

Zest of 1 Lemon

2 (1 pound loaves of frozen White Bread Dough, thawed and allowed to come to room temperature)

1/2 C Lemon Curd

2 TBS Lemon Juice

1 1/4 C Confectioner's Sugar

Line a sheet pan with parchment paper.

In a small bowl:

Sugar

Lemon Zest

Stir together and sprinkle half of it on a clean work surface.

Place 1 loaf of the dough on the sprinkled surface and roll it out to form an 8"X16" rectangle (with one of the long sides facing you)

Sprinkle the Dough evenly with the remaining Sugar, then gently run a rolling pin over the Dough to ensure the Sugar mixture sticks.

Roll out the second loaf to the same size and set it on top of the first one.

Spread the Lemon Curd over the top layer leaving a 1" strip bare, along the long edge, farthest from you.

Starting at the edge closest to you, roll the dough into a log.

Pinch the Dough along the long seam, to seal it.

Use a sharp knife and slice the roll into 1" rounds.

Arrange the rounds on the sheet pan, cover loosely with Plastic Wrap.

Allow to rise for 30 minutes, or until puffy.

After 15 minutes, preheat the oven to 350 degrees.

When the buns have risen, remove the Plastic and bake them for 20 - 25 minutes, or until golden brown.

Remove from the oven and put the pan on a cooling rack for 10 minutes.

Transfer the buns to a cooling rack over a sheet pan to drizzle them with icing.

To make the Icing:

Whisk the Lemon Juice and Confectioner's Sugar together in a small bowl until smooth.

Drizzle the buns with the Icing.

Enjoy!

Peace in the Kitchen!

Decadent German Chocolate Cake Cookies and Melissa's Carrot Cake Pudding Cookies.

I'm always in pursuit of new cookie recipes. I have an incredible collection of vintage cookbooks . I was looking for a new recipe , I recently received a recipe from Melissa's Southern Style Kitchen for Carrot Cake Pudding Cookies. http://www.melissassouthernstylekitchen.com/2014/04/carrot-cake-pudding-cookies.html
They look amazing. Then I began researching other Cake Cookie recipes. I have the Cake Doctor's Recipe Book and it uses cake mixes to create a variety of desserts.
I decided on German Chocolate Cake.

Decadent German Chocolate Cake Cookies with Coconut Pecan Frosting
Adapted from Chocolate Moosey, Carla Cardello, I don't believe this was an original recipe of hers,
there are many recipes online for these cookies.

Cookies:

2 C flour
1/2 C unsweetened cocoa powder  (I prefer Callebaut Cocoa Powder for all of my baking)
1 tsp baking soda
1/8 tsp salt
1 C (2sticks) butter, room temperature
1 C granulated sugar
1 C light brown sugar
2 tsp vanilla (I only use Madagascar Vanilla)
2 eggs
4 oz. Tazo Mexicano Vanilla Chocolate, chopped
1 C sweetened coconut flakes
2 C roasted whole pecans, chopped  (350 degree oven, lightly spray a sheet pan with vegetable spray, spread out 1 C of whole pecans in a single layer. Roast for 5 minutes, stirring half way. watch carefully so they don't burn.)

Frosting:

1 (14oz) can of sweetened condensed milk
2 egg yolks
4 TBS (1/2 stick) butter, chilled and cubed.
1 tsp vanilla (Madagascar)
1 1/3 C sweetened coconut flakes
2 C roasted whole pecans, chopped

Directions for cookies:

In a mixing bowl:
flour
cocoa powder
baking soda
salt
whisk well and set aside

In a stand mixer with a paddle attachment:
butter
granulated sugar
light brown sugar
beat for 5 minutes, until light and creamy
add vanilla and eggs
gradually incorporate flour mixture
add:
chocolate
coconut flakes
pecans

Refrigerate dough for 1 hour.

Line sheet pans with parchment paper.
Use a cookie scoop (1 1/2") place cookies 2 " apart.
Bake at 350 degrees for 10 - 12 minutes
Place sheet pan on a cooling rack for 10 minutes.
Transfer cookies to cooling racks until completely cooled.


Directions for Frosting:

In a saucepan on low heat:
sweetened condensed milk
egg yolks
butter
Whisk until butter is melted and incorporated.
Heat just until it begins to bubble, not boil.
Continue whisking until it thickens.

Remove from heat.
Fold in:
vanilla
coconut flakes
pecans
Mix well and allow to cool completely.

Ice the tops of each cookie with the frosting.

Enjoy!
Peace in the Kitchen!

Easter Simnel Cake and Torte Di Riso

I recently discovered this recipe and story. I opted to write the recipe with 12 Marzipan Balls representing the 12 Apostles. I've read that many make this cake for Christmas too. I would probably serve it then. I included one of my favorite dessert recipes for any Holiday, Torte Di Riso.

Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted and eaten during the Easter period in the United Kingdom,  The Republic of Ireland and some other countries. It was originally made for the middle Sunday of Lent.

Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas, or Jesus and the twelve apostles, minus Judas. This tradition developed late in the Victorian era, altering the mid Victorian tradition of decorating the cakes with preserved fruits and flowers.

Here's what you'll need:

1 8" Springform Pan , wrapped on the bottom and sides with double heavy duty foil.

1 C Butter, soft

1 C Brown Sugar

4 Eggs

1 3/4 C Self Rising Flour

1 1/3 C Golden Raisins

1  Dried Currents

2/3 Candied Cherries (rinsed , dried and quartered)

1/4 C Candied mixed Fruit Peel, chopped.

2 TBS grated Lemon Zest

2 tsp Mixed Spice

1 pound of Almond Paste

2 TBS Apricot Jam (warmed)

1 Egg, beaten

Preheat the Oven to 300 degrees.

In a Stand Mixer with a paddle attachment:

Butter

Brown Sugar

Mix for 5 minutes until smooth and creamy

Add Eggs, 1 at a time, beating after each addition.

Gradually add Flour.

Mix in:

Raisins

Currants

Candied Cherries

Mixed Fruit

Lemon Zest

Spice

Mix well.

Pour half of the batter into the pan.

Divide the Almond Paste into 3 equal portions.

Roll out 1/3 of the Paste into an 8" circle, trim to size with an 8" cake pan as a template.

Place the circle over the first layer of batter.

Cover with remaining batter.

Bake for 2 1/2 hours , firm to the touch and golden brown.

If it begins to brown too soon, cover with a piece of foil after the first hour.

Remove from the oven and cool in the pan for at least 10 minutes.

Remove the cake from the pan and place on the cooling rack to cool completely.

Set the oven to Broil.

When the cake has cooled completely, brush with the Warm Apricot Jam.

Roll out another 8" circle of Almond Paste, trim to size and place over the Jam Glazed Cake.

Divide the remaining Paste into 12 pieces and form into 12 balls to represent the 12 Apostles.

Arrange them around the perimeter of the cake.

Brush the balls with the beaten Egg.

Place under the broiler for 8 - 10 minutes or until golden brown.

Enjoy!

Peace in the Kitchen!

This is one of my favorite desserts. It's is from my collection of the Best of the Best Recipes. I've been making this Torte since 1984. It's a great dessert for Easter, Thanksgiving or Christmas. 

Torte di Riso

1984

1 quart (4 C) Whole Milk

1/2 C Italian Arborio Rice

1 C Granulated Sugar

1 tsp Vanilla

1/2 C Raw Whole Almonds

1 TBS Sugar Water

6 Eggs

3 TBS Almond Liqueur

1 tsp Almond Extract

Additional Almond Liqueur

In a heavy saucepan, bring milk to a boil.

Stir in rice and mix well.

Blend in Sugar and Vanilla.

Reduce heat and simmer slowly, uncovered, stirring occasionally for 20 minutes.

Allow to cool completely.

Preheat the broiler.

Arrange Almonds in a single layer on a baking sheet.

Sprinkle the Almonds with sugar and a few drops of water

Broil until caramelized.

Transfer to a food processor and chop coarsely.

Preheat the oven to 300 degrees.

Generously butter a 10" Quiche Pan (it fits perfectly).

Beat Eggs in a large bowl with Almond Liqueur and Almond Extract.

Add almonds and rice mixture and blend well.

Turn into the prepared pan.

Bake until the top is chestnut brown, about 1 hour.

Remove immediately and poke holes in the entire Torte with a toothpick and sprinkle generously with

additional Almond Liqueur.

Cut into wedges and cool completely before serving.

Enjoy!

Peace in the Kitchen!

Vintage Recipes coming soon!

We returned from the Mennonite Relief Sale with a new collection of vintage cookbooks and vintage recipes ready to post.
I'm looking forward to posting them as much as my readers are excited about getting new recipes.
More to come soon.
Terry/ The Hippy in the Kitchen!

Pineapple Poke Bundt Cake

This cake is amazing. It may very well be a Best of the Best Recipe.
It comes from the makers of Dole Pineapple.
This recipe has taken over the number 1 spot on my Blog with over 139,000 views.

1 can (20oz) Dole Crushed Pineapple
1 box (2 layer) Yellow Cake Mix
1 package (4 serving size) Jello Instant Vanilla Pudding
3/4 C Vegetable Oil
4 Eggs
2 TBS vanilla, divided
1 C Confectioner's Sugar
1 TBS Butter, melted

Glaze ingredients and recipe to follow.

Preheat oven to 350 degrees.

Grease a 12 C Bundt Pan well with my Pan Release Mix (I've had so many requests to post the recipe with this cake so it's at the bottom of the recipe)
Thank you all for your interest.

Drain the Pineapple, measure 3/4 C of the juice to use with the cake mix.
Reserve remaining juice for the soaking mixture.

In a stand mixture:
Cake Mix
Pudding Mix
Eggs
Oil
3/4 C Pineapple Juice
Mix for 2 minutes
Add 1 TBS Vanilla.

Fold in Crushed Pineapple.
Pour Batter into the Bundt Pan.
Bake at 350 degrees for 38 - 42 minutes or until a toothpick in the center comes out clean.

In a small bowl, mix the soaking mixture:
remaining Pineapple Juice
Confectioner's Sugar
Melted Butter
1 TBS Vanilla

Remove cake from oven and set it on a wire rack.
Poke holes in the cake with a skewer at 1/2" intervals, while the cake is still hot.
Pour the soaking mixture all over the cake.
If the mixture pools, poke additional holes in the cake.
Allow to cool in the pan at least 30 - 40 minutes.

Invert the cake onto a serving  platter.
Cool completely and then drizzle with the Glaze.

Glaze:
In a small bowl:
1/2 C Confectioner's Sugar
1 TBS Cold Whole Milk
Whisk well until smooth.
Drizzle all over the Cake.

Place in a covered Bundt Pan carrier until ready to serve.

Enjoy!
Peace in the Kitchen!

Holes poked and ready for the soaking liquid.

Drizzled  with the soaking liquid

Final cake, inverted onto the Bundt Pan Carrier.
As soon as the cake is completely cooled, it will be
drizzled with the glaze.

The Glazed Cake!

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs.

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!

Peace in the Kitchen!