Decadent Chocoholic's Cake

If chocolate cake just isn't chocolatey enough, try this dessert recipe. Top it with nuts or coconut if you want to add some contrast to the flavor.


Ingredients:
2/3 cup butter
8 ounces bittersweet chocolate, coarsely chopped
4 eggs
1 cup sugar (can use slightly less - depends on how sweet you prefer it) 1/2 cup flour (can use slightly less, depending on how moist you prefer it) 1 teaspoon baking powder
4 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 sour cream (can substitute with natural yoghurt)
2/3 cup heavy or whipping cream
9 ounces bittersweet chocolate, finely chopped
Finely chopped toasted nuts such as pecans, or flaked coconut (Optional)


Method

1. Preheat oven to 180 C/ 350 F/ Gas mark 4. Line a circular 9 inch cake tin with greaseproof or non-stick paper and grease the tin. 2. Melt the chocolate and butter in a saucepan over hot water. Stir gently until smooth. 3. Beat the eggs with the sugar, and then stir in the flour, cocoa powder, baking powder and vanilla extract. 4. Fold in the melted chocolate and butter mixture gradually. Then fold in the sour cream. 5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. 6. Allow the cake to cool completely before frosting. 7. To make frosting: Heat the 2/3 cup of whipping/heavy cream in a saucepan, then stir in the 9 ounces of chopped chocolate until smooth. If too thick, add more cream, if too thin, add more chocolate. Frost the cake, and then add optional chopped nuts or coconut if desired.

Submitted By: sandra021@gmail.com

Light Tropical Dessert Pizza

All of the ingredients involved in this healthier dessert are pre-made and tasty. Add your favorite fresh fruits to really personalize the dish.

Ingredients:
1 Pre-made angel food cake
2 kiwi fruits - sliced
1 pint strawberries - sliced
1 can pineapple - sliced
1 container Light Cool Whip (thawed)
Method

Cut 1 inch off the bottom of the angel food cake and place on a large plate or platter. Spread softened Light Cool Whip over the top of the angel food cake. Arrange sliced fruits over the top all the way around the cake. Top with powdered sugar if desired before serving. Chill in the refrigerator and promptly store any left-overs in refrigerator.

Notes: The great thing about this recipe is that it is adaptable to your family's particular likes! You can substitute any fruit that you wish or that is in season at the time.

Blueberry Couscous Cake Recipe

Ingredients
6 cups apple juice
1 Tbsp vanilla
3 cups couscous
1 pint blueberries

Instructions
Pick over blueberries, wash and set on paper towels to dry.

Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix.

Rinse, but don't dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares.

Variations:
Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

Yield: 18 - 24 servings

Credits
Recipe from: Vegetarian Gourmet, Summer 1992

Banana Passover Sponge Cake Recipe

Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla

Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.

In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.
It's my birthday cake! :)

Banana Passover Sponge Cake Recipe

Ingredients
7 eggs
1/4 cup potato starch
1 cup sugar
1 cup chopped walnuts
3/4 cup cake meal
1 cup mashed bananas (about 2 ripe)
1/2 tsp salt
1/2 tsp vanilla

Instructions
Beat yolks with sugar until creamy. Add the mashed bananas, beat well.

In a separate bowl, whip egg whites until stiff. Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Gently fold in flavoring. Pour batter into an angel food pan. Bake at 325 degrees F. for about one hour. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts.