Mean Chefs Almond Crunch Chocolate Confetti Chiffon Cake Recipes

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CHOCOLATE CHIFFON CAKE



Chocolate Chiffon Cake image

This cake is from a wonderful pastry chef, Mary Bergin. It's very simple, and it's simply the finest chocolate cake anywhere. When I make chocolate cake, this is the recipe I use. I may vary the accompaniments, but the cake is the same.

Provided by P48422

Categories     Dessert

Time 55m

Yield 1 ten inch cake

Number Of Ingredients 12

1 cup sugar
1 cup cake flour
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks
1/2 cup canola oil
1/2 cup water
1 teaspoon vanilla or 1 teaspoon Kahlua
6 large egg whites
1/2 cup sugar

Steps:

  • Preheat oven to 350°.
  • Lightly grease a 10" bundt pan.
  • Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
  • In a separate bowl, mix the yolks, oil, water and vanilla.
  • Mix the wet ingredients into the dry ingredients.
  • In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
  • Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
  • Immediately remove from the oven and let cool, then turn out onto a plate.
  • Notes: This cake needs no icing.
  • I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.

Nutrition Facts : Calories 3199.2, Fat 134.6, SaturatedFat 14.7, Cholesterol 737.8, Sodium 2937.1, Carbohydrate 449.5, Fiber 14.3, Sugar 302.1, Protein 55.6

MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE



Mean Chef's Almond Crunch & Chocolate Confetti Chiffon Cake image

This recipe was originally posted by Mean Chef, a terrific pastry chef and talented cook. I first tried this recipe when, looking for a challenge, I asked for unusual recipes using chocolate chips. This was Mean's recommendation, and indeed it is beautiful. I made it for my FIL's birthday a few years ago, and everyone loved it. Source: Fine Cooking Magazine.

Provided by spatchcock

Categories     Dessert

Time 1h25m

Yield 1 cake

Number Of Ingredients 19

1 large egg white
1 1/4 cups sliced almonds
2 tablespoons sugar
cake
10 ounces miniature semisweet chocolate chips (1-1/2 cups)
9 ounces cake flour (2-1/4 cups)
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup canola oil or 1/2 cup corn oil
7 large eggs, separated
2/3 cup water
1 teaspoon vanilla extract
1/2-1 teaspoon almond extract
2 tablespoons almond flavored liqueur, such as amaretto (optional)
1/4 teaspoon cream of tartar
1 1/2 cups confectioners' sugar
3 -4 tablespoons milk
1/2 teaspoon almond extract (optional)

Steps:

  • To prepare the almond crunch topping--Heat the oven to 325°F.
  • Have ready an ungreased nonstick baking sheet.
  • In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
  • Stir in the nuts until they're evenly coated.
  • Sprinkle the sugar over the nuts and stir the mixture.
  • Spread the nuts in a single layer onto the baking sheet.
  • Bake for 5 minute.
  • Stir the nuts with a wooden spoon to loosen them from the baking sheet.
  • Bake until golden, another 5 to 8 minute.
  • Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
  • The nuts will become crisp as they cool.
  • Set aside.
  • To prepare the cake--Heat the oven to 325°F.
  • Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
  • In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
  • In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
  • Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
  • Beat the mixture on medium speed until smooth and thick, at least 3 minute.
  • Fold in the reserved chocolate chips.
  • Set aside.
  • In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
  • Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
  • Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
  • at a time, and beat the mixture until soft peaks form.
  • With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
  • Gently fold in the remaining egg whites until no white streaks remain.
  • Pour the batter into the tube pan, spreading it evenly.
  • Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
  • Any cracks that form on the top should look dry.
  • Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
  • Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
  • Remove the cake from the pan and slide it onto a serving plate.
  • To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
  • Set aside 2 Tbs.
  • of the glaze.
  • Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
  • Cover the top of the cake with the prepared almonds.
  • Drizzle the reserved glaze over the almonds.

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