How To make Apricot Chocolate Coffeecake
1/2 C Blanched Almonds
chopped
2 Sticks Butter Or Margarine :
softened
1 Pkg Cream Cheese, (8 Oz) softened
2 1/4 C Sugar
1/2 C Unsweetened Cocoa Powder, Prefer
5 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces apricots, dried :
chopped
6 ounces semisweet chocolate chips
1. Preheat oven to 350F. Genereously grease a 12-cup bundt pan. Scatter 1/4 cup almonds over inside of pan. In a large bowl, beat together butter, cream cheese, and 1 3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition. 2. Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended. 3. In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar, apricots, and chocolate chips. Spoon half of cake batter into prepared pan. Sprinkle 2/3 of apricot mixture over center of batter (mixture will burn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top. 4. Bake 50 to 55 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack to let cool completely before serving.
How To make Apricot Chocolate Coffeecake's Videos
???????? Chocolate Apricot Layer Cake Recipe #birthday cake
Ingredients(10 servings)
Cake:
-150 g milk chocolate
-170 g sugar
-2 tbsp milk
-125 g butter
-1 tbsp baking soda
-200 g flour
-4 eggs
-1 pinch of salt
Frosting:
-5-6 apricots
-200 g mascarpone
-150 g white chocolate
-200 ml sour cream
-10 g gelatin
Decoration:
-5-6 apricots
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Flourless Chocolate Cake with Coffee Mousse Recipe
Flourless Chocolate Cake with Coffee Mousse - decadent flourless chocolate cake topped with a soft airy coffee mousse. Gluten-free cake perfect for any occasion.
To print the recipe check the full recipe on my blog:
#flourlesschocolatecake #coffeemousse
Chapters:
0:00 - Intro
0:18 - Flourless Chocolate Cake
2:15 - Coffee Mousse
4:30 - Enjoying the cake
Ingredients
Makes about 8-10 servings
Flourless Chocolate Cake
1/2 cup (110g) butter
5 oz (150g) semisweet chocolate
3 eggs, separated
1/2 cup (100g) sugar
1 tbsp (8g) unsweetened cocoa powder
pinch of salt
Coffee Mousse
2 egg yolks
1/2 cup (100g) sugar
1 1/2 tbsp (12g) cornstarch
2/3 cup (160ml) warm milk
1/2 tsp (3g) vanilla extract
1 tbsp (4g) instant coffee
1/2 tbsp (5g) gelatin powder
2 tbsp cold water
1 cup (240g) whipping cream, 35% fat, chilled
1. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
2. Melt chocolate and butter over a bain-marie until smooth. Let it cool slightly. Add yolks one at a time and stir well.Stir in cocoa powder and salt.
3. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture.
4. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely in the pan over a cooling rack.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a warm knife around the edges of the cake to remove the sides of the pan.
13. Dust the top of the cake with cocoa powder.
14. Using a warm knife cut the cake into slices and serve.
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Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coffee Cake. A slice of Coffee Cake with a steaming cup of coffee is one of life's little pleasures. This is your classic 'crumb' Coffee Cake recipe. It has a rich and buttery flavor with a soft and moist texture. But what makes this Coffee Cake so unique is the grainy crumb mixture that sits on top of the cake and runs through its center. You can serve this cake while it's still warm from the oven, at room temperature, or even cold. Leftovers can be covered and stored for a few days at room temperature.
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Plum Coffee Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Plum Coffee Cake.
Fresh Plums look so pretty sitting on top of a cake. You may think that plums, when cut in half, would dry out during baking but the opposite is true. A little sugar sprinkled on the top of the plums, along with the heat from the oven, causes the plums to soften and their juices to be released. So by the end of the baking time they have become wonderfully soft and almost jam-like with nicely caramelized edges. And the cake. Well, this cake is deliciously flavorful, and no electric mixer is needed to make the batter.
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