Trying cake from the World of Cake

Here is another cake that I tried.  It is the Queen mother's favorite: Chocolate Flourless Cake.
For those who want to have a cake but feel guilty about the flour (too much carbs), then go with the flourless one.  Here are the following ingredients:

Chocolate cake:
8 oz semisweet chocolate, finely chopped
1/2 c (1 stick) unsalted butter
1 tsp instant coffee
2 tsps boiling water
4 eggs, separated
1 tsp vanilla extract
1/2 tsp cream of tartar
3/4 c sugar

Toppings:
1 1/2 c  chocolate ganache
1/2 c     fresh raspberries
Decorative chocolate pieces

Ganache:

2 1/2 tbsp unsalted butter
8 oz semi sweet chocolate chopped (about 1 1/2 c chocolate chips)
2 tbsp light corn syrup
1 tsp vanilla extract
Stir all of them in a pot on a medium fire and let all blend well until chocolate is completely melted.

Preparation:

Preheat oven to 325 degrees.  Butter six 31/2 inch bundt pans and dust them with cocoa powder.
Combine the chocolate and butter in a double boiler over medium heat and cook, stirring, until the chocolate is melted.  Remove from the heat and set aside to cool.  Combine the coffee and the boiling hot water in a small bowl, and stir until the coffee is dissolved.  Set aside to cool.
When the coffee has cooled, add to it the egg yolks and vanilla, and stir until blended.  Pour the coffee mixture over the melted chocolate and whisk until blended.
In a separate medium bowl, beat the egg whites and cream of tartar until soft peaks form.  Gradually add the sugar, beating until stiff, shiny peaks form.  Fold the egg whites into the chocolate mixture in 3 batches, blending thoroughly.

To Bake:

Pour the batter into the prepared pans.  Bake for 20 to 25 minutes until the cakes iggle just slightly when gently shaken.  Let the cakes cool in the pans for 15 minutes, then remove from the pands and set on a rack to finish cooling.  The cakes may sink a bit in the middle while cooking.

To Serve:

Spread chocolate ganache over the cakes.  Top with raspberries and chocolate pieces.

If you do not have any raspberries or chocolate pieces, do not worry.  It will still look good and taste yummy.

This time it's not from the book

We just formed a new group and called it the Gourmet Club consisting of 13 crazy and loud ladies.  We had so much fun yesterday trying all kinds of apetizers, main dishes, pizzas, and salads.  After our stomach got filled up with so much food, it was time for Flan demonstration presented by Rosaria.  She has her own Spanish version of the Flan and here are the ingredients:

1 c sugar
1 can condensed milk
16 oz milk
4 eggs
2 tsps vanilla extract
cinnamon

First start with melting the sugar on the stove until golden and completed melted.  Meanwhile use a bain marie type of pot and boil some water.  Use the other part of the pan and fold the melted sugar in it making sure it reaches all the edges.  If you don't have a bain marie pot you can use a regular pot  for boiling water and a round pyrex pan or any other type of pan to pour all ingredients in and place on top of the pot.   Place the condensed and regular milk in a blender, add the eggs, vanilla extract and cinnamon.  Blend all together and pour over the melted sugar that was folded already in the pan.  Let cook on a low fire for an hour.  Let it sit for a while then put in refrigerator until consistency becomes solid.
You can serve with some strawberries around.

It was the best Flan I ever tasted and did not even feel the eggs because some Creme Caramel or Flan have a very strong taste of eggs.  This one did not, in fact, tasted so light.
If you have a better version of Flan, please use the comments below.

Trying cakes from a book called The World of Cake

Here it is the IRANIAN PISTACHIO CAKE WITH ROSE WATER:

Before I start, I just want to let you know that the pistachio cake was a success at home.  Guess who ate most of it?  of course, my husband.  He said that it's the best cake he ever tasted.  He is my guinea pig when I do something new.  Sorry Chris, but I like your opinion on things I make.

Main Ingredients:
1 1/2 cups All Purpose Flower
1 tsp B.P
1 tsp salt
1/2 tsp ground cumin
1/4 tsp ground allspice
1 c (cup) unsalted butter, softened
1 c granulated sugar
1/4 c honey
1 tbsp rosewater
1 tsp lime juice (if you don't have lime, use lemon)
6 eggs separated
1 c pistachios, toasted and chopped

Rosewater icing:

2 1/2 cups confectioners' sugar
2 tbsp milk
1 1/2 tbsp rosewater
2 tsp lime juice (or lemon)

I added some of cool whip or light spray whipping cream in order to give the icing a different texture and makes it less sweet.  I find it better than just the sugar.

Toppings:
1/4 c chopped pistachios (don't need to use extra, just leave some aside (from the Main Ingredients).

This cake serves at least 8-10 depending on the size you cut

Preparations:

Preheat oven to 350 degrees and butter a 9" round cake pan.
Combine the flour, B.P, salt, cumin and allspice in a med. bowl, mix well and set aside.  In a separate bowl, cream the butter and sugar until light and creamy. Add the honey, rosewater and lime juice and mix well.  Blend in the egg yolks.  Gradually, mix the flour mixture into the butter mixture, until fluffy incorporated.
Beat the egg whites until they are stiff peaks, fold the whites into the batter, followed by the chopped pistachios.

Pour the batter into the pan and bake for 35 to 40mns, until a knife inserted in the center comes out clean.  Remove the cake from the pan and set on a rack to cool.

Icing:
Combine the confectioners sugar, milk, rosewater, and lime juice, some cool whip, and mix well.  Add more milk if still stiff until you reach a spreading consistency.

If you tried it, please send me your comments and if you have any suggestions, I will be glad to take them into consideration.  Enjoy the Cake.

Trying cakes from a book: Trying cakes from a book: Trying cakes from a book...

Trying cakes from a book: Trying cakes from a book: Trying cakes from a book...: "Trying cakes from a book: Trying cakes from a book called The World of Cake: 'I love to bake and I love to cook. I always thought of making..."

Trying cakes from a book: Trying cakes from a book called The World of Cake

Trying cakes from a book: Trying cakes from a book called The World of Cake: "I love to bake and I love to cook. I always thought of making my own show with a friend of mine who loves to cook too. She is of..."

Trying cakes from a book called The World of Cake

I love to bake and I love to cook.  I always thought of making my own show with a friend of mine who loves to cook too.  She is of Italian and Spanish origin and I am of Lebanese.  We both have great recipes to share, and love to laugh and have fun when we cook.  We have just formed a gourmet club and we learn different recipes every time we get together once a month.  We have so many friends who love to cook too and like to share their recipes with us.  So maybe I should start my own gourmet club with all of you.  But first I'd like to share with you the first cake that I made.  It is an Iranian cake (since the book is from all over the world) made with pistachios and rose water.  I can't tell you how delicious it turned out to be.  My husband ate most of it...So if you need the recipe, I will be glad to share it with you or you can buy the book and try your own and post your comments.  I want to make sure that all the cakes that I am going to try from the book are as good as they look in the pictures.
I also made another cake, the most popular these days: Velvet cake.  I did not realize that is all made with chocolate.  The only thing I did not have is the Red Coloring ingredient and that is why my cake was not red velvet but brown velvet, but it still tasted good. I did it for a friend of mine for her birthday and it was a total SUCCESS.  I loved the cream cheese icing because it is mixed with boiled milk and sugar and it gave a different flavor from the rest of the cheesecake icing.  As a matter of fact, I will use this recipe for cheesecake icing from now on, whether it is a carrot cake or pumpkin cake etc.
If you ever used that book and tried any recipe, please let me know your input.  I don't want to waste the time and money to make something that is not good.  I mean DELICIOUS.  I only make good cakes and I brag about it, so I don't want to bake something that will have a disappointing result.