Text 11526, 128 rader
Skriven 2014-03-29 05:14:00 av Dave Drum (74861.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Z'cakes #2
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Ginger Angel Food Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 10 Servings
 
           Parchment paper
  1 1/3 c  Confectioners' sugar
      1 c  + 1 tb all-purpose flour
    1/3 c  Unsweetened cocoa powder
    2/3 ts Ground ginger
      9    Egg whites
      1 tb Vanilla extract
      1 ts Cream of tartar
    1/4 ts Salt
      1 c  + 2 tb granulated sugar

MMMMM---------------------------GLAZE--------------------------------
      1 c  Half-and-half
      4 oz Semisweet chocolate,
           - chopped
      3 tb Confectioners' sugar
    1/2 c  Candied (crystallized)
           - ginger, chopped
 
  This drool-worthy dessert is a chocoholic’s dream come
  true. There are 2 grams of fiber per serving-from the
  cocoa! Swap candied orange for the ginger to dial down the
  spiciness.
  
  Center a rack in the oven and heat to 350øF/175øC.

  Line a 10" springform or Bundt pan with parchment paper.
  Sift confectioners' sugar, flour, cocoa and ground ginger
  in a bowl; set aside. Using a mixer fitted with the whisk
  attachment on medium speed, whip egg whites, vanilla,
  cream of tartar and salt until whites begin to form soft
  peaks, 1 to 2 minutes. Increase speed to high, add 6
  tablespoons granulated sugar and whip until incorporated.
  Add remaining 3/4 cup granulated sugar in 2 increments and
  whip until whites hold stiff peaks, about 2 minutes. 

  Gently fold dry ingredients into egg mixture with a
  spatula. Pour batter into pan. Bake until cake springs
  back when touched, 35 to 40 minutes. Remove from oven and
  cool completely. Loosen edges with a knife; transfer to a
  serving platter. 

  CHOCOLATE GLAZE: Bring half- and-half to a boil in a
  saucepan over medium-high heat. Reduce heat to a low
  simmer and add chocolate and confectioners' sugar; whisk
  until chocolate melts and mixture is smooth. Pour glaze
  over top of cake, allowing it to drip down sides.

  Top with candied ginger. Store at room temperature in a
  cake saver for up to 3 days.
  
  by François Payard
  
  SELF | December 2008
  
  Yield: Makes a 10-inch cake; serves 10
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Gingerbread Pear Cake
 Categories: Cakes, Fruit, Spices, Desserts
      Yield: 1 Servings
 
  1 1/2 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Cinnamon
    1/8 ts Ground allspice
    1/4 ts Salt
    1/4 lb Unsalted butter
    1/4 c  Water
    1/2 c  Packed dark brown sugar
    1/2 c  Molasses (not robust or
           - blackstrap)
      3 lg Eggs
    1/4 c  Grated peeled ginger
      1    Bosc pear
 
  Accompaniment: whipped cream
  
  Fresh ginger and pear infuse a robust old-world favorite
  with newfound vibrancy.
  
  Preheat oven to 350øF/175øC with rack in middle. Butter
  and flour a 9" cake pan, knocking out excess.
  
  Whisk together flour, baking soda, cinnamon, allspice, and
  salt.
  
  Melt butter with water.
  
  Beat together brown sugar and molasses with an electric
  mixer until combined. Add eggs 1 at a time, beating well.
  Beat in flour mixture at low speed until just combined.
  Add butter mixture and ginger, beating just until smooth.
  Pour into cake pan.
  
  Peel pear and cut into 3/4-inch pieces. Scatter over
  batter. Bake until a wooden pick inserted into center
  comes out clean, about 35 minutes. Cool slightly.
  
  Recipe by Maggie Ruggiero
  
  October 2008 | Gourmet
  
  Makes 1 (9-inch) cake
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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