chocolate and dried fruit Cake

Ingredients:

- 6 egg yolks

- 1 egg white

- 4 chipmunks

- 150 g sugar

- 3 tbsp nutella

- 6 tablespoons flour

- 1 packet of yeast chemical

- 45 g of chocolate black

- 1 wrist dried fruit

(Almonds, raisins, hazelnuts, walnuts , cashews )

Preparation:

1) Mix the yolks with the sugar,

add chipmunks and nutella .

2) Fold in the flour and baking powder.

3) Mount the white until stiff, add to the mixture.

4) Cut the chocolate black pieces,

and sprinkle with nuts in the mixture.

5) Pour into a mold

to cake silicone and bake 20 minutes at 190 ° C.

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cinnamon walnut coffee cake recipe

Ingredients :-
All-purpose flour - 4 cups

Butter – 1cup

White sugar -2 3/4 cups

Eggs-4

Baking powder-2tsp

Baking soda-1tsp

Salt-1tsp

Sour cream-2 cups

Walnuts - 1 1/2 cups chopped

Ground cinnamon -2tsp

Vanilla extract-2tsp

Method :-

In a large mixing bowl cream together the butter and 2 cups of the sugar until fluffy. Add the vanilla extract and the eggs one at time beating mixture well after each egg.

In a mixing bowl mix flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.

Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.

Preheat oven to 350 ˚F (175 ˚C). Lightly grease one 10 inch tube pan.

Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.

Bake at 350˚  F (175 ˚C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

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Chocolate Plum

Chocolate Plum Pudding yield:

Kind of a cross between a steamed pudding and a brownie, this rich-tasting dessert has only 1 tablespoon of added fat.

Ingredients for Chocolate Plum Pudding:

• 2/3 cup all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 4 2 1/2-ounce jars baby food prunes
• 1 cup sugar
• 3 eggs
• 4 ounces unsweetened chocolate, melted
• 1 tablespoon oil
• 1 tablespoon vanilla extract

Preparation

 

Preheat oven to 350 Degrees F. Grease 9x9-inch baking pan. Mix first 3 ingredients in small bowl. Stir prunes, sugar, eggs, chocolate, oil and vanilla to blend in large bowl. Mix in flour mixture. Transfer to prepared pan. Bake until pudding is set and slightly puffed at edges, about 25 minutes. Immediately cover with foil and refrigerate overnight. Cut into 16 squares and serve.

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Light Lemon Custard

Light Lemon Custard yield: Serves 4

This old-fashioned dessert separates into two delicious layers while baking - a moist sponge cake and a light custard.

Ingredients for Light Lemon Custard:

• 1 teaspoon unflavored gelatin
• 3 tablespoons dry white wine

Preparation

 

 

Sprinkle gelatin over wine in small bowl. Let stand 10 minutes to soften.

Whisk eggs and sugar to blend in heavy small saucepan. Mix in nonfat milk then lemon juice and peel. Stir over medium-high heat until mixture thickens slightly and just come to boil. Remove from heat; immediately mix in gelatin mixture. Stir until gelatin dissolves. Divide custard among four 1/2-cup ramekins or custard cups. Chill until set, about 2 hours. (Can be prepared 2 days ahead.)Garnish each with lemon slice and mint sprig and serve.

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