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Chocolate and Banana Cake

Pam — Mon, 09 Aug 2010 20:03:09 +0000

There were some bananas at home that were ripe and my mother asked me to use them before they became rotten, and nothing better than baking a cake, right? Since I had already made several recipes for basic banana cakes, this time I decided to make one with chocolate, and found this recipe here. I changed some things like the amount of butter and banana, and the type of flour, the recipe called for 2 bananas, but I placed a third and thought that maybe more bananas would it be great. But what matters is that the cake is delicious, super quick and easy to make and is super soft, and banana works perfectly with chocolate. And to finalize, I did a basic chocolate topping and poured with pride on top of the cake, beautiful and delicious too…hehe. Oh, this recipe would make great cupcakes, and next time I will make them for sure.

Chocolate and Banana Cake

Ingredients:

100g plain chocolate
100g unsalted butter , softened
175g golden caster sugar
3 eggs , beaten
175g all-purpose flour
2 and 1/2 tsp baking powder
25g cocoa
3 or 4 large bananas , peeled and mashed

Topping:

6 tbsp chocolate powder
12 tbsp sugar
3 tbsp butter
1 and 1/2 cup milk

Directions:

For the cake:

Heat the oven to 160°C. Butter and line the bases of 2 x 450g loaf tins with baking parchment. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.
Cream together the softened butter and caster sugar until pale and fluffy. Gradually add the egg, beating well between each addition. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add the mashed banana and chocolate and mix well.
Divide the mixture between the 2 tins and top each with the streusel. Bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a rack, then wrap in baking parchment or foil.

For the topping:
Mix all the ingredients in a small saucepan and cook over high heat until it boils. Pour it over the cake when is still hot.

Cheesecake with Cherry Topping

Pam — Wed, 20 Jan 2010 22:27:00 +0000

Actually this cheesecake had a different name on Eleanor’s site, where I got the recipe, it was called “Cheesecake…to die for,” and she said it was the best cheesecake that she had ever tested, so how could I resist to test it. For me it is impossible to resist, no matter what site I visit, if a person says that this recipe was the best she has ever tested the next day I already bought all the ingredients to test it…hehe. And this one was not different, I did it for Christmas and everyone loved it, but I made some changes. First I doubled the base recipe in order to cover the sides of the pan and put it in a larger pan, because in the picture I found that the layer of the filling was too thick and I also changed the topping for a cherry one. And it was delicious, perfect, I loved it.

Cheesecake with Cherry Topping

Ingredients:

Base:
140g digestive biscuits
56g brown sugar
84g unsalted butter

Filling:
500g cream cheese
170g sugar
2g salt
140g eggs (±3 eggs)
14g egg yolks (±1 egg yolk)
75g single cream
3ml vanilla extract

Topping:
284g pitted cherries
1 tbsp lemon juice
3 tsp corn starch
2/3 cup water, tawny port or other sweet red wine
4 tsp water
1/2 cup sugar

Directions:

Pre-heat the oven to 330°F/165°C.

Base:
Line the base of a 20-23 cm springform tin with a baking paper ( Wrap the outside (bottom and sides) of the springform pan with two layers of aluminum foil to prevent any leaking). Crush the Digestive biscuits finely, mix with sugar and melted butter. Press the biscuit mixture onto the base of the cake tin. Place into the fridge for 10 minutes.

Filling:
To prepare filling, beat cheese with a mixer at high speed until smooth. Combine sugar and salt, beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract and single cream. Pour cheese mixture into prepared pan.

Bake the cheesecake in a water bath for 1h and 15min. Bake until the filling is more or less set (it shouldn’t wobble too much, when you lightly shake the cake tin). Remove from the oven and cool for 6 hours.

Topping:
To prepare topping, combine port(or water), 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Removing from pan:
When cheesecake is done, remove springform pan or cheesecake pan (if using) from “water bath” in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled. Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator. When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Cherry Muffins with Crumb Topping

admin — Fri, 24 Jul 2009 21:08:32 +0000

Last weekend I found some tasty cherries in the supermarket, and I decided to buy, because I had read some recipes with cherry in the internet. Then when I arrived at home I was soon searching for one, and I found several, since clafoutis, cakes and muffins. But obviously, as I love muffins, I chose to make them and I can say that they are DELICIOUS, the recipe it’s from here, the muffin is soft, smells great and the crumb topping, perfect. But some here are some tips: I found that they didn’t have enough cherries (I used less than the recipe asks for), so I advise to put all the cherries and in bigger pieces, and don’t put a lot of dough into the muffin cups, because the muffins grow a lot and the topping will fall. But I’m sure that anyhow they will get delicious.

Cherry Muffins with Crumb Topping
(18 muffins)

Ingredients:

Topping:

1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted

Muffins:

1 – 3/4 cups all-purpose flour
2 – 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups pitted sweet cherries

Direction:

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Make the topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

Make the muffins: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries.

Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.