Chokladfudgetårta

Fin chokladkaka med mörk chokladcréme och hallon

How to make it

---

• CRUST:
• Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.
• FILLING:
• Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Divide the 12 mini cookies over the top. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.

How to make it

---

• Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffl� dishes or six 10-ounce custard cups. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
• Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
• In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
• Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
• Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
• Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.

How to make it

---

• Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside.
• Mix cream cheese, egg and sugar until well blended.
• Spoon cake batter into each of 24 paper- or foil-lined medium muffin cups, filling each cup about half full.
• Top each with about 1/2 Tbsp. of the cream cheese mixture and 1 cookie. Cover evenly with remaining cake batter.
• Bake 19 to 22 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pans to wire racks.
• *Cool completely. **(There may be an indentation in top of cupcake after baking.)
• Top cupcakes with whipped topping and remaining cookies just before serving.

How to make it

---

• Preheat the oven to 350*F.
• Grease two 9" round cake pans.
• Chop 2 of the chocolate squares, set aside.
• Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Stir in chopped chocolate squares, spoon into prepared pans.
• Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
• Cool on wire racks 10 minutes.
• Loosen cakes from sides of pans. Invert onto racks, gently remove pans. cool cakes completely.
• Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on high 1-1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
• let stand 15 minutes to thicken.
• Place 1 cake layer on serving plate, top with 1/4 of the chocolate mixture and the second cake layer.
• Spread top and sides with remaining chocolate mixture.
• Garnish with almond slices.
• Store in refrigerator.

How to make it

---

• Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
• Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
• Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
• Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
• Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
• *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
• **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.

• 35 minutes to make
• Serves 12
  
  

• **********chocolate stars shopping list
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped shopping list
• 1 tablespoon solid vegetable shorteningshopping list
• Nonstick vegetable oil spray shopping list
• **********cakeshopping list
• 4 ounces unsweetened chocolate, chopped shopping list
• 1 3/4 cups all purpose flourshopping list
• 1/4 cup unsweetened cocoa powdershopping list
• 1 teaspoon baking powdershopping list
• 3/4 teaspoon baking sodashopping list
• 1/2 teaspoon saltshopping list
• 2 cups sugarshopping list
• 1/2 cup (1 stick) unsalted butter, room temperature shopping list
• 2 teaspoons vanilla extractshopping list
• 2 large eggsshopping list
• 1 1/2 cups whole milkshopping list
• *****Filling and frostingshopping list
• 3 cups chilled whipping creamshopping list
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces shopping list
• 1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped shopping list
• 2 teaspoons vanilla extractshopping list
• 1/2 teaspoon almond extractshopping list
• 4 tablespoons Amaretto or other almond liqueurshopping list

How to make it

---

• Equipment: One 9 by 2 - inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour.
• Preheat the oven20 minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350 degrees F.
• MIX the cocoa and water. In a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap to prevent evaporation and cool to room temperature, about 30 minutes.
• MIX the remaining liquid ingredients. In another bow, whisk the eggs, the 3 tablespoons of water, and the vanilla just until lightly combined.
• MAKE the batter. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter, oil, and cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
• Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
• BAKE the cake. Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
• COOL and unmold the cake. Let the cake cool in the pan on a wire rack for 10 minutes. Run a small spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with non stick cooking spray. To prevent splitting, re invert the cake so that the top side is up. Cool completely.

How to make it

---

• --- Cake:
• Preheat oven to 350F. Line the bottoms of three 8-inch round cake pans with discs of waxed paper cut to fit. Lightly butter the sides of the pans.
• Combine flour, cocoa, baking soda and salt.
• Heat milk until hot but not boiling. Stir in sugar until dissolved. Add melted butter, vanilla and vinegar and stir together. Stir or whisk in dry ingredients until well blended.
• Pour even amounts into 3 prepared pans and bake 15 minutes or until a wooden pick in center comes out clean.
• Cool 10 minutes, then run a knife around the edges and remove from pans by turning upside down on wire racks. Carefully peel off waxed paper, pulling toward the center to avoid tearing. Allow to cool completely.
• --- Make the mousse filling while the layers are cooling:
• Sprinkle gelatin over 1 Tbsp cold water in a small bowl and let soften for a minute. Then add the 2 Tbsp boiling water and stir until completely dissolved.
• Stir together sugar and coca powder in a medium bowl. A deep bowl is better than a shallow one. Add the whipping cream and vanilla and beat with a mixer until stiff. Pour in gelatin and beat a little more until blended. Refrigerate 20 minutes.
• --- Make the ganache topping while the mousse is cooling:
• Heat the whipping cream over low heat (or nuke) until hot. Put the dark cocoa powder in a small bowl and pour a little of the hot whipping cream on it. Stir to make a slurry until completely dissolved, then add the rest of the whipping cream. Stir in the chocolate chips until no more lumps, heating gently if necessary. Refrigerate about 20 minutes until it is pourable but not runny.
• --- Assembly
• By now the cake layers should be cooled. Place a layer on the serving plate, crumb side up (the side the waxed paper was on). Spread on half the preserves, then spread half the mousse in a nice thick layer, stopping about half an inch from the edge. Add the second cake layer and repeat. Put the third layer on top, crumb side down. Ideally the weight of the layers should make the mousse skooge out a little beyond the cake.
• Pour the ganache over the top of the cake, starting in the center and spiraling out toward the edge. Let it puddle out slowly. The goal is to have it stop just at the edges. Add a little here and there so it runs thickly down the sides in a few spots. You don't want to cover the sides completely; leave most of the mousse exposed (see photo).
• Top with fresh raspberries or dust with a little light-colored cocoa powder, or both.
• Seems like this cake should be hard to make but it really isn't. I've made it six or seven times and everything just magically works every time. Since you're doing things during the cooling times, it takes about an hour and a half from start to finish. I have doubled this recipe for a 10-inch cake and tripled it for a 12-incher. The only difficulty I've ever had with it was handling the 12-inch layers without breaking them, because they're somewhat thin and not as durable in that size as say a sponge cake would be.