Kitchen Geek: cake

Chocolate Molten Lava Cake

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Molten Lava Cake
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These chocolate molten lava cakes are so warm and rich they literally just melt on your tongue. This would be such a great recipe to serve if you had important people over for dinner that you wanted to impress. Or if you wanted to just eat good food in your comfies. Or if you wanted to invite me over. These chocolate molten lava cakes are so fancy yet so simple and will seriously drive any chocolate lover to the edge of madness. Chocolate madness. 
 
 
Serves : 2-4 


 
<h2>
Chocolate Molten Lava Cake</h2>
 
Ingredients

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5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 
1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 
2 cage-free egg yolks 
2 cage-free eggs 
3 tablespoons coconut palm sugar 
1 heaping tablespoon unsweetened cocoa powder 
2 tablespoons blanched almond flour 
pinch of pink himalayan salt 
1/4 teaspoon of vanilla 
unsweetened cocoa powder for garnish (optional) 
raspberries for garnish (optional) 
caramel sauce for garnish (see recipe below) 
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Methods</div>
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1. Pre-heat oven to 425. Grease ramekins well with butter. 
 
2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl. 
 
3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy. 
 
4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside. 
 
5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined. 
 
6. Now stir the vanilla in. 
 
7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles. 
 
8. Refrigerate them for 30 minutes. 
 
9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins. 
 
10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings. Enjoy! 
 
 
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Caramel Garnish</h2>
 
Ingredients 
 
 
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1/2 cup of grass-fed butter (or ghee) 
1 cup of coconut palm sugar 
1/2 cup of canned coconut milk, full fat (room temp.) 
3 cage-fee egg yolks 
few pinches of pink himalayan salt 
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Methods</div>
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1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined. 
 
2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently. 
 
3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. It will continue to thicken as it cools.</div>
 
 
 
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Chocolate Molten Lava Cake

Molten Lava Cake These chocolate molten lava cakes are so warm and rich they literally just melt on your tongue. This would be such a...

Swirl Chocolate Brownies with Nut

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Swirl Chocolate Brownies</div>
 
 
Do you guys watch that show Orange is the New Black? It’s SO good. I binge watched it on Netflix all last week. It’s really good. Also the new season of GIRLS premiered last night. I love that show too because it’s like what Sex and the City should have been like. So you’re trying to tell me that Carrie lives in some awesome apartment, by herself, in Manhattan, with an endless collection of Manolo’s, Cosmo’s and designer outfits all from writing a freelance sex column? I don’t think so. Do you know how expensive it is to live in Manhattan and how expensive Manolo’s are? GIRLS is the real ish. They’re broke, cynical, and completely glamourless. Okay there is my TV commentary for the day, I’ll quit boring you. You know what’s not boring? These Paleo “Reese’s” Swirl Brownies with nut-free option. YUM. 
 
 
Serves : 9 
 
 
<h2>
Swirl Chocolate Brownies with Nut</h2>
 
 
Ingredients 
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3 ounce dark chocolate bar 60% cacao or higher (I used Alter Eco) 
1/2 cup coconut oil, liquid 
3/4 cup creamy almond butter or sunflower seed butter (separated into 1/4 cup and 1/2 cup) 
1/4 cup pure maple syrup, grade b 
1/4 teaspoon vanilla 
3 organic cage free eggs 
1/4 cup coconut palm sugar 
3/4 cup unsweetened cocoa powder 
1/2 cup of dark chocolate chips</div>
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Methods</div>
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1. Preheat oven to 350 F. 
 
2. In a medium sized metal bowl melt the dark chocolate bar using the double boiler method by placing the bowl over a pot of boiling water. 
 
3. Once the chocolate is melted remove from heat and slowly stir in the liquid coconut oil. 
 
4. Then stir in 1/4 cup almond butter (or sunflower seed butter for nut-free option), maple syrup, vanilla extract and eggs. 
 
5. Now whisk in the dry ingredients, the coconut palm sugar and unsweetened cocoa powder. 
 
6. Fold in the chocolate chips. 
 
7. Grease an 8×8″ square glass pan liberally with coconut oil or butter and pour in the brownie batter. Then pour the remaining 1/2 cup almond butter (or sunflower seed butter for nut-free option) evenly over the top of the batter and gently slide a butter knife around to create swirls through the batter. 
 
8. Cook for 30 minutes or until a toothpick comes out clean. Let cool and enjoy! 
 
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Notes: 
 
So I actually prefer this recipe using almond butter in the batter and sunflower seed butter as the swirl. It’s the best of both worlds. So if you can eat nuts, this is how I recommend making it. If you can’t eat nuts, then sunflower seed butter the heck out of it and rock on with your bad “Reese’s” Swirl Brownie self.</div>
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Swirl Chocolate Brownies with Nut

Swirl Chocolate Brownies Do you guys watch that show Orange is the New Black? It’s SO good. I binge watched it on Netflix all last wee...

Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared and served year-round. 
However, if you make this during January, the ring shape of the cake symbolizes luck, as the ring is never-ending... so offering this cake (or any ring-shaped cake) to your guests means that you are offering them unending luck. 
 
Serves: 20 
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLtEEqwJ4mttCjB2CrdPocmD8y8ZZIU9mdoB4Bj-Y7Zz8iBQTaE2nRy32kK1WLx47GfPcjsYmKOz16ly4Q4FnDdB8ZcIUdeJc3eZRweMadZmbmHhyHPWQcY0_GQgUyQ9waDR3Qu0_Tv8/s1600/lemon-sour-cream-pound-cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lemon Sour Cream Pound Cake: Classic pound cake flavoured with lemon and sour cream baked in a bundt pan (ring mould) to symbolize unending luck for the New Year." border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLtEEqwJ4mttCjB2CrdPocmD8y8ZZIU9mdoB4Bj-Y7Zz8iBQTaE2nRy32kK1WLx47GfPcjsYmKOz16ly4Q4FnDdB8ZcIUdeJc3eZRweMadZmbmHhyHPWQcY0_GQgUyQ9waDR3Qu0_Tv8/s1600/lemon-sour-cream-pound-cake.jpg" title="Lemon Sour Cream Pound Cake" width="320" /></a></div>
Ingredients:</h3>
200g (1 cup) butter, softened 
100g (1/2 cup) shortening (or lard) 
600g (3 cups) sugar 
5 eggs 
4 tbsp milk 
240g (8 oz) sour cream 
360g (3 cups) plain flour 
1/2 tsp baking powder 
2 tsp lemon extract 
1 tsp vanilla extract 
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Method:</h3>
Cream together the butter and shortening until soft. Gradually work in the sugar, beating all the while until all the sugar is incorporated. Continue beating until the mixture is light and fluffy. Now add the egg whites, one at a time, beating thoroughly to combine after each addition. 
 
In a bowl, mix together the sour cream and milk, beating until smooth. 
 
Sift together the flour and baking powder in a bowl. 
 
Alternately add the sour cream mixture and the flour mixture to the butter and egg mixture. Mix until just blended after each addition. Finally work in the extracts. 
 
Pour the resultant batter into a greased and floured ring mould (bundt pan). Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 100 minutes, or until nicely browned and a skewer inserted into the centre of the cake emerges cleanly. 
 
Allow to cool in the tin before turning out. 
 
If desired, you can make a thin glaze from fresh lemon juice and icing sugar (powdered sugar) to drizzle over the cake before serving. 
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Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared a...

Chocolate Peanut Butter Bundt Cake Recipe

Now that Christmas itself is well and truly over, it's time to turn our culinary attentions towards the New Year, both New Year's eve parties and a few traditional dishes to bring you luck for the New Year itself. 
 
I many traditions, circular foods, particularly if served on New Year's day, represent good luck as the circle is never-ending. So, if you want to offer your guests good luck for the forthcoming year, why not serve them a piece of this delicious cake? 
 
Serves: 10 
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruUS4a-w3TwZ5YLaTI-yvhJOLC6SVTfHFoB80njEtF0UJFLNWxJC0eg40mudrCFDgYA467frQ6Ylm_Mku7gTfNHTd5JFcOgbZu7zJGp1rIgtVvWiCDHbZBgeBqvx5AIJLoj7JSTidVeE/s1600/chocolate-peanut-butter-bundt-cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chocolate Peanut Butter Bundt Cake: Rich chocolate cake baked as a ring to engender luck for the New Year served with a chocolate and peanut butter topping." border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruUS4a-w3TwZ5YLaTI-yvhJOLC6SVTfHFoB80njEtF0UJFLNWxJC0eg40mudrCFDgYA467frQ6Ylm_Mku7gTfNHTd5JFcOgbZu7zJGp1rIgtVvWiCDHbZBgeBqvx5AIJLoj7JSTidVeE/s1600/chocolate-peanut-butter-bundt-cakes.jpg" title="Chocolate Peanut Butter Bundt Cake" width="320" /></a></div>
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Ingredients:</h3>
500g (16 oz) devil's food cake mix 
500g (16 oz) sour cream 
3 eggs 
10 miniature peanut butter cups, foil wrapping removed 
75g (1/2 cup) dark chocolate, chopped 
125g (1/2 cup) creamy, smooth, peanut butter 
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Method:</h3>
In a large bowl, mix together the cake mix, sour cream and eggs until the batter is smooth. 
 
Pour half the resultant batter into a greased and floured ring mould (bundt cake tin). Cut each of the peanut butter cups in half and arrange these evenly over the cake batter. 
 
Top evenly with the remaining cake batter then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 55 minutes, or until a toothpick inserted into the centre of the cake emerges cleanly. 
 
Allow to cool in the pan for 10 minutes then invert onto a cake and gently shake out the cake. Set aside to cool completely. 
 
When the cake has cooled, combine the dark chocolate and peanut butter in a saucepan over low heat. Cook gently, stirring constantly, until the chocolate has melted and blended with the peanut butter. 
 
Take off the heat and drizzle the mixture over the cooled cake. 
 
Note, that if you have a stoneware ring mould you can cook the cake in a microwave by cooking on full power for about 12 minutes, or until a skewer inserted into the centre emerges cleanly (cooking times will vary, dependant on the power of your microwave). 
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Chocolate Peanut Butter Bundt Cake Recipe

Now that Christmas itself is well and truly over, it's time to turn our culinary attentions towards the New Year, both New Year's ev...

Chocolate Truffle Cheesecake Recipe

I talked a little about comfort food yesterday. Today's recipe is both comfort food and indulgence rolled into one — a must for any chocaholic out there. A rich chocolate cheesecake topped with chocolate cream topping served on a chocolate wafer crumb base. 
 
What could be more indulgent than that. Of course, this is great any time, but decorated with dried or stewed cranberries it makes a wonderful treat of a Christmas recipe. If you garnish with a sprig of mint, then it also makes a superb recipe for an Easter tea-time treat. 
 
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Serves: 12 
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Ingredients:</h3>
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For the Base: 
 
180g (1 1/2 cups) chocolate wafer crumbs 
2 tbsp sugar 
50g (4 tbsp) butter, melted 
 

For the Filling: 
 
4 tbsp dark chocolate, chopped 
4 tbsp whipping cream 
660g (24 oz) cream cheese, softened 
200g (1 cup) sugar 
40g (1/3 cup) baking powder 
3 eggs 
1 tsp vanilla extract 
 

For the Topping: 
 
150g (1 1/2 cups) dark chocolate, chopped 
4 tbsp whipping cream 
1 tsp vanilla extract 
 
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Method:</h3>
For the base, combine the wafer crumbs and sugar in a small bowl. Stir in the butter, then press the mixture into the base and half-way up the sides of a greases 22cm diameter springform cake tin. 
 
Transfer to the centre of an oven pre-heated to 170ºC and bake for 10 minutes. Remove from the oven and set aside on a wire rack to cool. In the meantime, reduce the oven temperature to 160ºC. 
 
Melt the chocolate for the filling in a saucepan over low heat, stirring until smooth. Take the pan off the heat then stir in the cream, beating to combine. Set aside. 
 
In a mixing bowl, beat together the cream cheese and sugar until smooth. Sift over the cocoa powder and beat well to combine. Add the eggs, one at a time, beating until completely incorporated into the cream cheese mixture. Finally stir in the vanilla extract and the melted chocolate and cream mixture. 
 
Pour the resultant filling over the crust then return to the oven and bake for between 45 and 50 minutes, or until the filling is cooked and its centre is almost completely set. 
 
For the topping, melt the chocolate in a saucepan over low heat, stirring until smooth. Take off the heat and stir in the cream and vanilla. Mix well to combine the spread this mixture over the filling. Allow to cool then transfer to the refrigerator and chill over night. 
 
The following day, carefully run a knife around the edges of the pan. Remove the sides of the pan and transfer the cheesecake to a serving plate. 
 
Just before serving, garnish with whipped cream and fresh fruit.

Chocolate Truffle Cheesecake Recipe

I talked a little about comfort food yesterday. Today's recipe is both comfort food and indulgence rolled into one — a must for any choc...