Lemon Icebox Cake

For the lemon filling

1-1/2 Tbs. firmly packed finely grated lemon zest (from 2 lemons)
3/4 cup egg yolks (from 11 to 12 large eggs)
6 Tbs. granulated sugar
2/3 cup fresh lemon juice (from about 2 lemons)
3 oz. (6 Tbs.) unsalted butter, cut into small pieces and softened
Pinch table salt
1-1/2 cups heavy cream, chilled
For the meringue
2 tsp. powdered unflavored gelatin
1 cup plus 3 Tbs. granulated sugar
3/4 cup egg whites (from 5 to 6 large eggs)
3/4 tsp. cream of tartar
To finish the dessert
1 10-inch Angel Food Cake
Vegetable oil, for the pan
Make the lemon filling
Put the lemon zest in a 4-quart or larger bowl and set a medium-mesh sieve
on top. In a heavy-duty 4-quart saucepan, whisk the egg yolks and sugar.
Add the lemon juice, butter, and salt. Cook over medium-low heat, stirring
constantly, until thickened enough to coat the back of a wooden spoon but
still pourable, 4 to 5 minutes. (Dont boil or it will curdle.) Pass the thickened
curd through the sieve and mix in the zest. Cool, stirring occasionally, about
1 hour.

When the lemon curd is cool, beat the cream with an electric mixer on
medium speed just until soft peaks form, about 2 minutes. With a large
balloon whisk or silicone spatula, fold in the lemon curd. Cover the bowl
tightly with plastic wrap and refrigerate.
Make the meringue
In a small, microwaveable bowl, sprinkle the gelatin over 3 Tbs. water; let
soften for at least 5 minutes. Microwave on high to melt the gelatin, 15 to 30
seconds.

In a heavy-duty nonstick 2-quart saucepan over medium-high heat, combine
1 cup of the sugar and 6 Tbs. water and stir constantly until the syrup is
bubbling, 2 to 3 minutes. Remove the pan from the heat.

In a stand mixer fitted with the whisk attachment, beat the egg whites on
medium-high speed until foamy, 45 seconds. Add the cream of tartar and
beat until soft peaks form, 30 seconds. Gradually beat in the remaining 3
Tbs. sugar until stiff peaks form, 1 to 2 minutes.

Have ready a 2-cup or larger heatproof liquid measure. Return the pan of
syrup to medium-high heat and boil until a candy thermometer registers
248F (firm ball stage). Pour the syrup into the measure to stop the cooking
and then immediately pour a small amount of syrup over the whites with the
mixer off. Immediately beat at high speed for 5 seconds. Stop the mixer and
add a larger amount of syrup. Beat at high speed for 5 seconds. Continue
with the remaining syrup. Lower the speed to medium, add the gelatin
mixture, and beat on medium speed for 2 minutes. Decrease the speed to
low and continue beating until the bottom of the bowl is no longer warm to
the touch, about 10 minutes.

Use a large balloon whisk or silicone spatula to fold one-third of the
meringue into the lemon cream. Repeat twice more until all of the meringue
is folded into the lemon cream.
Split the cake
Unmold the cake according to the recipe at right. Spread two 3-foot-long
pieces of parchment or waxed paper on the counter. Position the cake so
the top is facing up. Using a long serrated knife, remove and discard the
brown top crust. Turn the cake bottom up and split it into 4 even layers.
After cutting each layer, use two spatulas to lift a layer off the cake and put it
on the parchment or waxed paper. Arrange the layers in the order you cut
them so its easy to assemble the cake.
Assemble the cake
Lightly oil the inside of a clean 10-inch (16-cup) 2-piece metal tube pan.

Spread one-quarter of the filling on the bottom of the pan. Place the
smallest cake ring on top of the filling. Spread about one-third of the
remaining lemon filling on top. Top with the next cake layer. Spread on half
of the remaining filling. Repeat with the third cake layer and remaining filling.
Top with the last cake layer and lightly press it down. Cover tightly with
plastic wrap and refrigerate for at least 12 hours or overnight.

To unmold, wet a kitchen towel under very hot water and wring out the
excess. Wipe the sides and bottom of the pan to help release the cake
smoothly.

Set the pan on top of a canister thats smaller than the pans removable
bottom and higher than the pans sides, and gently press down on the sides
of the pan. If it doesnt slide down easily, apply more heat to the sides.

Run a long offset spatula between the bottom of the cake and the pan. Run
a wire cake tester or wooden skewer around the inner tube. Invert the cake
onto a serving plate and remove the tube portion of the pan. Slice and serve
the cake.
nutrition information (per serving):
Calories (kcal): 570; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat
(g): 15; Protein (g): 12; Monounsaturated Fat (g): 8; Carbohydrates (g): 75;
Polyunsaturated Fat (g): 2; Sodium (mg): 220; Cholesterol (mg): 295; Fiber
(g): 0;




































Chocolate Rhapsody
Ingredients
CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or
margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) NESTL TOLL HOUSE Semi-Sweet Chocolate
Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
8 oz. NESTL TOLL HOUSE Premier White Baking Bar, broken into
small pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)
Directions
PREHEAT oven to 350 F. Grease 9-inch springform pan.

FOR CAKE LAYER:
COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in
small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in
flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire
rack.

FOR CHOCOLATE LAYER:
MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe
bowl on HIGH (100%) power for 1 minute; STIR. If morsels may retain some of their
original shape, microwave at additional 10- to 15-second intervals, stirring just until
morsels are melted. Cool completely.

FOR RASPBERRY MOUSSE LAYER:
COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-
safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some
of their original shape, microwave at additional 10- to 15-second intervals, stirring
just until pieces are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining 1 1/4 cups cream and vanilla extract in large mixer bowl until stiff
peaks form. Fold raspberry mixture into whipped cream.

TO ASSEMBLE:
REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach
side. Spread 3/4 cupchocolate mixture over cake layer; freeze for 5 minutes. Spoon
raspberry mousse over chocolate; freeze for 10 minutes. Carefully
spread remainingchocolate mixture over raspberry mousse. Refrigerate for at least 4
hours or until firm. Carefully remove side of springform pan. Garnish with whipped
cream and raspberries.








Mocha Buttercream Chocolate Espresso Cake
Ingredients
CHOCOLATE ESPRESSO
CAKE
1 bar (4 oz.) NESTL TOLL
HOUSE Dark Chocolate
Baking Bar, broken into small
pieces
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups packed light brown
sugar
1 cup (2 sticks) butter,
softened
4 large eggs
2 tablespoons instant espresso powder or instant coffee granules
1 teaspoon vanilla extract
1 cup buttermilk
COFFEE GLAZE
1/4 cup granulated sugar
2 tablespoons water
1 teaspoon instant espresso powder or instant coffee granules
MOCHA BUTTERCREAM FROSTING
1 bar (4 oz.) NESTL TOLL HOUSE Dark Chocolate Baking Bar, broken
into small pieces
2 teaspoons instant espresso powder or instant coffee granules
3 tablespoons milk
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4 cups powdered sugar

Directions
FOR CHOCOLATE ESPRESSO CAKE:
PREHEAT oven to 350 F. Grease and line two 9-inch-round baking pans
with wax paper.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on
HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their
original shape, microwave at additional 10- to 15-second intervals, stirring
just until melted. Cool to room temperature.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar,
butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3
minutes. Gradually add melted chocolate and continue beating for an
additional minute. Beat flour mixture into creamed mixture alternately with
buttermilk. Pour into prepared pans.

BAKE for 33 to 38 minutes or until wooden pick inserted in center comes out
clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of
cakes. Invert onto wire racks; remove wax paper. Cool completely.

BRUSH Coffee Glaze over cake layers. Spread Mocha Buttercream
Frosting between layers and over top and sides of cake.

FOR COFFEE GLAZE:
MICROWAVE granulated sugar, water and instant coffee in small,
uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
Stir until sugar and coffee are dissolved.

FOR MOCHA BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on
HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their
original shape, microwave at additional 10- to 15-second intervals, stirring
just until melted. Cool to room temperature.

DISSOLVE instant coffee in milk in glass measure. Beat butter, vanilla
extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate
until blended, scraping occasionally. Gradually beat in powdered sugar until
light and fluffy. Beat in coffee mixture, 1 tablespoon at a time, until desired
spreading consistency.





Mocha Dream Cake

Ingredients:
CAKE
1 1/2 cups hot water
1 tablespoon NESCAF TASTER'S
CHOICE House Blend 100% Pure
Instant Coffee Granules
1 cup NESTL COFFEE-MATE
Powdered Coffee Creamer
2 1/3 cups all-purpose flour, divided
1 1/2 teaspoons baking soda
1 1/3 cups (8 oz.) NESTL TOLL
HOUSE Premier White Morsels
1/3 cup vegetable oil
1 2/3 cups granulated sugar
4 large eggs
2/3 cup (5 fl.-oz. can) NESTL CARNATION Evaporated Milk
2 tablespoons white vinegar
1 teaspoon vanilla extract
2/3 cup NESTL TOLL HOUSE Baking Cocoa
FROSTING
2/3 cup NESTL TOLL HOUSE Premier White Morsels
1/3 cup butter or margarine
1 tablespoon NESCAF TASTER'S CHOICE House Blend 100% Pure Instant
Coffee Granules
1 1/2 teaspoons water
2 pkgs. (3 oz. each) cream cheese, softened
4 to 4 1/2 cups powdered sugar
Directions:
PREHEAT oven to 350 F. Grease and flour two 9-inch-round cake pans.

FOR CAKE:
COMBINE water and Tasters Choice in medium bowl. Stir in Coffee-mate
with wire whisk. Combine 1 2/3 cups flour and baking soda in another
medium bowl. Microwave 1 1/3 cups morsels and vegetable oil in large,
uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1
minute; STIR. Morsels may retain some of their shape. If necessary,
microwave at additional 10- to 15-second intervals, stirring just until melted.
Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla
extract to melted morsels; mix with wire whisk. Gradually beat in flour
mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into
medium bowl; stir in remaining flour. Pour into prepared pans.

BLEND cocoa into remaining batter with wire whisk until blended. Slowly
pour even amounts of cocoa batter into the center of each pan. (Cocoa
batter will spread evenly outward from center.)

BAKE for 40 to 45 minutes or until wooden pick inserted in center comes
out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks
to cool completely. Frost cake with frosting between layers and on top and
side of cake.

FOR FROSTING:
MICROWAVE 2/3 cup morsels and butter in large, uncovered, microwave-
safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may
retain some of their shape. If necessary, microwave at additional 10- to 15-
second intervals, stirring just until melted. Combine Tasters Choice and
water in small bowl. Beat cream cheese and coffee mixture into melted
morsels. Gradually beat in powdered sugar until mixture reaches spreading
consistency. Makes about 2 1/2 cups.













Tort noroios ciocolatos Chocolate Mud Cake








Cantitatile pe care le-am folosit eu, pentru o forma de 22 cm au fost:
pentru blat:
350 g unt
230 g zahar brun
4 oua
300 g faina pentru toate scopurile
1/2 lingurita praf copt
80 g cacao neagra, buna
un varf de sare
200 g ciocolata (una de lapte, una amaruie, de calitate amandoua, caci se
simte)
120 ml lapte
60 ml espresso tare
2 plicuri zahar vanilat bourbon (dar mai bine folositi vanilie, daca aveti)
o lingura rom (optional)

pentru ganache:
180 ml smantana dulce lichida
220 g ciocolata
o lingurita rom (optional)
Instructiunile pe scurt (dar mai bine va uitati pe link-urile date):
1. Taiati untul cubulete si lasati-l sa stea la temperatura camerei, pana se
inmoaie putin.

2. Cerneti faina si amestecati cu praful de cacao cernut, un varf de sare, si
praful de copt. Lasati deoparte.

3. Topiti ciocolata si amestecati cu laptele si cu cafeaua. Aduceti la
temperatura camerei, amestecand din cand in cand.

4. Frecati untul cu zaharul (cu mixerul, la viteza medie) pana devine spumos
si apoi adaugati ouale, unul cate unul, rand pe rand, amestecand la viteza
mica. Adaugati romul (sau brandy, sau bourbon). Adaugati amestecul de
ciocolata topita si faina, alternand (o treime ciocolata, o treime faina, o
treime ciocolata, o treime faina etc). Amestecati cu o spatula, de jos in sus.

5. Turnati aluatul in forma rotunda cu pereti detasabili (eventual ungeti tava
cu unt si tapetati cu faina, puneti o hartie pergament pe fundul tavii), coaceti
la foc mic 1h1h:30min. Testati cu scobitoarea. Aceasta nu trebuie sa iasa
perfect curata, ci sa aiba putina ciocolata pe ea, pe care daca o adunati
intre degete se face biluta. Probabil partea de sus a tortului va crapa si va fi
putin tare, dar asa trebuie sa fie.

6. Raciti blatul, taiati si indepartati partea de sus (partea umflata, tare si
crapata) si rasturnati-l cu fundul in sus. Puneti-l in frigider invelit in folie
alimentara.

7. Pregatiti crema ganache: incalziti smanatana dulce lichida amestecand
cu o spatula, pana la punctul de fierbere (fara sa fiarba) adaugati ciocolata
taiata bucatele, amestecand incontinuu, tot timpul focul la minim. Adaugati
rom (optional). Cand ciocolata e topita si amestecul uniform, luati de pe foc,
asteptati sa se raceasca (amestecand din cand in cand, sa nu faca pielita)
si intindeti crema pe tort.








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