Cotet - The Baking Bible: 150 Cake Recipes and 164 Cupcake, Pie and Cookie Recipes. 314 Baking Recipes
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- Book:The Baking Bible: 150 Cake Recipes and 164 Cupcake, Pie and Cookie Recipes. 314 Baking Recipes
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THE CAKE BIBLE
150 CAKE RECIPES AND 164 CUPCAKE, PIE AND COOKIE RECIPES. 314 BAKING RECIPES
VALERIU COTET
Copyright 2015
All rights reserved. No part of this book may be reproduced in any way or form without permission in writing from the author. No part of this publication may be reproduced or transmitted in any form or by any means , mechanic, electronic, photocopying, recording, by any storage or retrieval system or transmitted by email without the permission in writing from the author and publisher.
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The chocolate cake is a much-loved recipe, enjoyed worldwide by millions today in all its variations, from chocolate muffins to devils food cake. The richness of chocolate makes it the perfect addition to cake recipes, to be eaten as a celebratory treat in birthday cakes and Christmas chocolate logs or simply enjoyed just because.
The origins of cakes can be traced back to over 2000 years ago and some of the earliest cakes were made combining flour, eggs, honey, nuts and milk. The chocolate cake was born in 1764 when Dr. James Baker discovered how to make chocolate by grinding coco beans between two large millstones.
Due to its expense, chocolate was initially considered a luxury snack but since Conrad Van Houton developed the method for making cacao butter, the product was sold as rock cacao or ground into powder, making it more accessible and one step closer to the chocolate recipes we enjoy today.
Britain has a love affair with chocolate with the average Brit consuming 17.4 pounds per year. With this in mind it seems only natural that the popularity of chocolate cake recipes has soared since the eighties,but with so many to choose from how to decide, and how to make the perfect chocolate cake?
Basic chocolate cake recipes contain eggs, butter, coco powder and cooking chocolate. The secret to the tastiest chocolate sponge cake lies in both the quality of the chocolate used and the type of fat. Dark chocolate with a high coco content is the best to use as the sweetness of the sugar will set off any bitterness. For a truly moist cake some American chocolate cake recipes are made with oil instead of butter which allows the cake to hold its moisture. Chocolate fudge cake recipes have added richness with their layer of chocolate fudge ganache filling, perfect for those with a sweet tooth. Chocolate brownie recipes and chocolate muffin recipes are perfect for introducing children to baking; both are simple recipes for young chocolate lovers.
Deciding on a recipe for chocolate cake depends on the occasion. For a dinner party or formal occasion chocolate mousse cake or chocolate fondants make a luxurious dessert. Black chocolate gateau or black forest cake originates from Germany and is made using cherries. This was a popular choice for buffet desserts in the eighties but a home-baked gateau can add finesse to a party today. Chocolate birthday cake ideas range from the chocolate fudge cake to the chocolate layer cake.
Grab your free gift by clicking the link below. It is a baking book which contains 33 delicious cake recipes, perfect for any occasion and any situation. CLICK HERE.
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Despite of our hectic schedule nowadays, and by the time we arrive at home, everyone's clamoring for dinner and don't have the time for you to spend an hour for cooking. Maybe your tired and probably don't want to spend time either, instead you want to eat soon. Whatever, the reason, whoever is the designated cook probably doesn't have a lot of time to prepare meals.
As a result of the obvious demand, there are many cook books which include the term '30 minute meals' in the title. You might easily gain the impression that the cook who wrote the book must not have time to breathe to accomplish the meal in just the stated 30 minutes. Being a cook book addict and sometimes desirous of a quick meal.
In cooking, good organization in the kitchen is essential. Keep things clean and organized in the kitchen, so the time you spend is devoted exclusively to the preparation of the meal. And likewise you should know which dishes your family likes and you've probably got a number of favorites. Spaghetti, meatloaf, stew, chili, enchiladas and other such meals that can be made in large batches and frozen in dinner sized portions are the time saving gems that are the basis of a successful 30 minute cooking plan. Grouping dishes like spaghetti, meatloaf, tacos, enchiladas and burgers, you can save even more time.
COOKIES
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp. vanilla extract
- 2/3 cup chocolate chips
- 2 to 4 tablespoons whole milk
- Place the flour on a baking sheet and toast at 300F for 10 minutes. Let cool completely before using.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.
- When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. Scoop the cookie dough into six 4-ounce jars and twist the lids on tightly.
- 1/2 cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 1/4 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- about 8 ounces dark chocolate, diced into 1/2-inch pieces
- 12 large marshmallows, cut in half
- In a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- In a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart. Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
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