3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey’s Special Dark Cocoa or Hershey’s Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Strawberry Whipped Cream Filling (recipe follows)
Royal Glaze (recipe follows)

Method

1. Heat oven to 375°F. Grease 15-1/2×10-1/2×1-inch jelly-roll pan. Line with wax paper; grease paper.
2. Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.
3. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.
4. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely.
5. Prepare Strawberry Whipped Cream Filling. Cut cake into 4 equal rectangles, 10×3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with Royal Glaze; refrigerate until ready to serve. Cover; refrigerate leftover cake. 8 servings.

Strawberry Whipped Cream Filling:

1. Rinse, hull and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup Hershey’s Strawberry Syrup until liquid in food processor or blender. Sprinkle 1 envelope unflavored gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds.
2. Pour into medium microwave-safe bowl; microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stiff; fold in strawberry mixture.

Roayl Glaze:

1. Place 2/3 cup Hershey’s Special Dark Chocolate Chips or Hershey’s Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl.
2. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
3. Cool slightly until thickened, 5 to 10 minutes.

How visitors found this page:

• chocolate and strawberry cake

Chocolate Sponge:
Eggs -3
Sugar – 75gms /powdered
Cornflour – 1 tbsp
Cocoa – 2 tbsp
Flour – 75 gms minus 3 tbsps
Baking powder – 1 tsp
Pinch of salt
Vanilla essence – 1 tsp

Strawberry Sponge:
Eggs – 3
Sugar – 75 gms
Cornflour – 1 tbsp
Flour – 75gms minus 1 tbsp
Baking powder – 1 tsp
Pinch of salt
Strawberry essence – 1 tsp

Filling :
Cream – 400ml (35% fat)
Strawberry essence -1 tsp (optional)
Powdered sugar – 2-3 tbsp (increase if strawberries are tart)
Strawberries – 200gms/ chopped; reserve 3-4 for decoration

Ganache:
Dark chocolate – 200gms
Cream – 200ml

Method

1. Line & grease a 8″ spring form tin.
2. Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
3. Preheat the oven to 180 degrees C.
4. Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
5. Beat in the vanilla essence.
6. Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
7. Turn into the prepared tin & bake for 25-30 minutes/ until done.
8. Remove from tin after 5 minutes, take off the lining & cool completely on rack.

Filling:

1. Whip cream, essence & sugar till it holds peaks.
2. Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
3. Fold in the strawberries. Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.

Ganache:

1. Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
2. If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately.
3. Set aside to cool. It will thicken as it cools & get a spreadable consistency.

Finishing off:

1. Cut each sponge into 2, so there are a total of 4 layers.
2. Sandwich them with the strawberry cream, using 1/3 each time.
3. Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
4. For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
5. Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
6. Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
7. Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.

Cake:
Eggs – 8
Powdered Sugar – 200gms
Flour – 150 gms
Cocoa – 6 tbsps
Cornflour – 4 tbsp
Baking powder – 2 tsps
Salt – 1/2 tsp
Vanilla essence – 2 tsps
Red food colour – 4-5 drops (optional)

Filling:
Cream – 400ml (35% whipping cream)
Castor Sugar – 5-6 tbsps (to taste)
Vanilla extract – 1tsp

Ganache:
Dark chocolate – 400gms
Cream – 300ml
Marzipan

Directions

1. Preheat the oven to 180 degrees C. Line & grease 2 spring form 10″ tins. ( I made 2 cakes in 2 batches/ 4 eggs each time since I have just 1 tin)
2. Sift the flour + cocoa + cornflour + baking powder + salt 3 times.
3. Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.
4. Add vanilla essence & food colour & beat.
5. Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn’t escape.
6. Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.
7. Cut each cake horizontally to get 4 layers ( 2 from each cake)

Filling:

1. Whip the cream + sugar + extract till the cream is thick & holds shape.
2. Sandwich the layers of the sponge with the cream (1/3rd each time).
3. Can be done a day in advance. Keep it covered in the fridge.

Ganache:

1. Break the chocolate into pieces & put it in a pan with the cream
2. Melt it over low heat, stirring constantly.
3. Take off heat. Stir vigorously with spoon. This gives it a gloss.
4. Cool. (The ganache will thicken as it cools).

Assembly:

1. Frost the sides of the cake with the ganache. Sprinkle chocolate shavings etc onto the sides & press gently.
2. Now cover the top of the cake with the remaining ganache.
3. Mark an area for the ‘yin yang’ with a round bowl. Place chocolate flakes around the edges, followed by the marzipan flowers, leaves, bugs etc. (see earlier post for making marzipan)
4. Mix a little black food colour into the reserved ganache for the ‘yin’.
5. Melt some white chocolate with a tsp of cream to make a white ganache for the ‘yang’.
6. Fill in the shapes; remember to mark the dots on either side.
7. Chill until ready to eat. Keep out at least an hour before serving.

1 box dark chocolate cake mix
1-1/2 pints heavy whipping cream
2-3 Tbl powdered sugar (to taste)
1 can of cherries
3 eggs
1-1/2 cups of water
1/2 vegetable oil

Method

1. Bake two round cake as per directions on cake box.
2. As cakes are baking, whip or whisk heavy whipping cream with powdered sugar together for icing.
3. After cakes cool, split the two cakes in half so that you have four cakes.
4. Place one cake on plate spread thin layer of icing on cake, then spread a thin layer of cherries on cake.
5. Repeat twice for the next two layers.
6. Spread the rest of icing and cherries on top of cake.

200 g dark chocolate, chopped into small pieces
150 g butter, chopped into small pieces
5 eggs, separated
½ cup Caster Sugar
½ cup Icing Sugar
1 ½ cups fine ground almonds
Extra Icing Sugar to dust

Method

1. Preheat oven to 160°C. Spray a 23 cm spring form tin with non stick baking spray and line with non stick baking paper.
2. In the microwave (or small saucepan over a very gentle heat) melt the chocolate and butter, stirring together to blend well. Stir in the egg yolks, sugars and ground almonds.
3. In a separate bowl with clean beaters, whisk the egg whites until stiff. Carefully fold the egg whites into the chocolate mixture and then pour into the prepared tin.
4. Bake for approximately 1 hour until firm in the centre. Run a palette knife around the edge of the tin to loosen the sides then remove the spring form ring and turn out on a wire rack to cool completely.

Cake:
120g almond meal
200g dark cooking chocolate (couverture)
100g softened butter (not margarine)
100g castor sugar
2 eggs
touch of vanilla essence

Chantilly Cream:
Thickened cream
Castor sugar
Brandy (just a tablespoon would do, or Baileys or Kahlua … take your pick)
Vanilla essence

Method

1. Preheat oven to 160°C (140°C fan forced)
   Prepare cake tin. 8” Spring form tin: grease, then flour to prevent sticking. 8” Normal tin: line with baking paper.
2. Melt the chocolate and add the almond meal, combine well. Set aside and keep warm, so it doesn’t set before the next bits are added … or work quickly!
3. Cream the sugar with the butter until it is utterly combined with the butter. Add the eggs one at a time to the part 2 mixture, incorporating each one fully before adding the next. Add vanilla essence.
4. Fold this combined mixture very gently into the chocolate base mixture, keeping it light and fluffy. Pour into the prepared cake tin and level.
5. Cook for 45 minutes, or until skewer inserted into centre comes out clean (timing depends on the oven consistency). Cool in tin. Turn out, slice and serve with Chantilly Cream or a scoop of ice cream.

Chantilly Cream:

1. Whip to desired consistency. The ‘dollop’ method would require less whipping than that required for piping.
2. Can also be topped with brandy soaked strawberries or cherries to make a ‘pseudo’ Black Forrest torte and dusted with pure icing sugar. Possibilities are endless. Use your imagination and enjoy!

How visitors found this page:

• chocolate almond meal cake
• gluten free chocolate cake recipe
• gluten free chocolate mousse cake
• gluten free cupcake recipes

95g coarsely chopped dried figs
40g coarsely chopped raisins
50g coarsely chopped dried prunes
60g coarsely chopped glace cherries
4 fresh dates, seeded, coarsely chopped
2 tspns finely grated orange rind
125ml brandy
125g butter
1/2 cup plain flour
1/2 cup firmly packed brown sugar
1 cup milk
600ml thickened cream
2/3 cup choc hazelnut spread (such as Nutella)
1 tspn nutmeg
1 tspn ground cinnamon
4 egg yolks
1/3 cup toasted hazelnuts
200g dark eating chocolate chopped finely
200g dark eating chololate, melted, extra

Method

1. Combine fruit, rind and brandy in large bowl; mix well. Cover tightly with plastic wrap; store overnight or for up to a week, stirring daily.
2. Line 7 cup pudding basin with plastic wrap, extending plastic 5cm over edge of basin.
3. Melt butter in medium saucepan, add flour, stir over heat until bubbling.
4. Remove from heat; stir in sugar then milk and half the cream. Stir over medium heat until mixture boils and thickens. Transfer to large bowl, stir in spread, spices and yolks. Cover surface of mix with plastic wrap and refridgerate for one hour.
5. Stir in fruit mixture, nuts and chopped chocolate. Beat remaining cream in small bowl with electric mixer until soft peaks for, fold into pudding mixture.
6. Spoon mixture into prepared basin, tap basin lightly to remove air bubbles. Cover with foil and freeze for 3 hours or over night.
7. When frozen, turn pudding out onto tray, remove plastic wrap and return to freezer.
8. Cut a 35cm cirlce from paper as a guide and cover paper with plastic wrap. Spread melted chocolate over plastic wrap then quickly drap plastic chocolate side down over pudding. Quickly smooth with hands to avoid deeps pleats in the plastic.
9. Freeze until firm. Peel away plastic and trim excess chocolate.

3 Tablespoons butter, divided
3/4 cup chocolate wafer crumbs
1/2 cup water
12 ounces white chocolate, chopped
4 eggs, separated, at room temperature
3 tablespoons white creme de cacao liqueur
2 squares (1 ounce each) unsweetened chocolate, chopped
3 cups heavy or whipping cream
White and dark chocolate curls or grated chocolate for garnish
1/8 tsp cream of tartar
Pinch of salt
2 tbsp sugar

Method

1. Preheat oven to 350 degrees F.
2. In a small saucepan melt 2 tbsp butter over low heat. Stir in crumbs.
3. Pat evenly in the bottom of a deep 9-inch springform pan. Bake 10 minutes. Cool 10 minutes.
4. In saucepan bring the water to a boil. Add white chocolate and stir until partially melted.
5. Remove from heat and beat until smooth. Cool slightly. Beat in egg yolks; cool completely.
6. Beat in liqueur.
7. In small saucepan melt unsweetened chocolate and remaining 1 tablespoon butter over low heat. Cool.
8. In bowl beat cream until stiff peaks form.
9. In another bowl beat egg whites until frothy. Add cream of tartar and salt. Gradually add sugar, beating constantly, until stiff but not dry.
10. Fold one third of the egg whites into white chocolate mixture; fold back into egg whites.
11. Fold in whipped cream.
12. To make dark chocolate layer, transfer about 3 cups mixture to a medium bowl. Fold about 1/2 cup into dark chocolate; fold back into reserved mixture.
13. Pour half the white chocolate mixture evenly into prepared pan. Carefully pour on dark chocolate mixture, Gently spread with spatula.
14. Pour remaining white chocolate mixture in pan; smooth top.
15. Place in freezer 1 hour or until top begins to set.
16. Garnish top with chocolate curls. Wrap well and freeze 24 hours.(Can be made ahead. Cover and freeze up to 1 week)
17. Let stand at room temperature 20 minutes before serving.

1 package of desired chocolate Moist cake. (follow cooking recipe)
4 special dark chocolate Hershey bars
1 can of maraschino cherries
1 jar of black cherry or bing cherry jam
2 cups of chocolate pudding
1 tub of whipped cream

Method

1. Bake your cake in a bread pans.
2. Cut chocolate bar pieces to a couple centimeters.
3. When partially cooled, cut into 1/2 inch to 3/4 inch thick slices.
4. Spread the Cherry jam on each slice and place on the bottom (with jam side up) of a large bowl. Sprinkle about 3 1/2 of the chopped up bars on the jam. Place the cherries also on the jam but leave some for the top.
5. Cover with more cake slices with jam facing downward. Don’t try to make it perfect.
6. Poor the cherry juice all over the cake.
7. Cover with about 1/2 inch thick of pudding (optional) and about 3/4 inch thick of whipped cream. Serve.

6 ounces baker’s dark bittersweet chocolate baking bars
10 tablespoons of butter
1 3/4 cups powdered sugar
3/4 cups flour
2 ounces of bourbon whiskey
3 whole eggs
3 egg yolks

Equipment: Custard or souffle baking cups and a baking sheet

Method

1. Grease your souffle cups generously with butter.
2. Place well-greased souffle cups on the baking sheet.
3. Place the 10 tablespoons of butter along with the baker’s chocolate in a bowl.
4. Put them in the microwave for two minutes to melt.
5. Whisk to incorporate the butter and still-melting chocolate.
6. When you’re done you’ll have a nice, creamy smooth sauce.
7. Add your two ounces of bourbon (about four tablespoons).
8. Add your flour and sugar.
9. Stir with a fork. It takes quite a bit of effort, and when you’re done you’ll have a thick, almost dough like mud:
10. When you add your eggs and egg yolks in and whisk thoroughly, however, your mud will turn into creamy smooth batter:
11. Dispense evenly into your souffle cups. You’ll probably have more batter than you need for four cups. Don’t overfill the cups,  just get another cup..not to waste any of this.
12. Put them in the oven and set the timer for 14 minutes.
13. When they are done they will look firm around the edges and soft in the center.
14. Let them stand for a minute or two. You will notice that they will shrink down some.
15. Run a knife around the edge of the molten chocolate bourbon cake to loosen.
16. Turn them out upside-down on a dessert dish and sprinkle powdered sugar on top for a nice finish.