This holiday season was SO busy for us. It was so busy in fact, that I am just now posting some of my favorite recipes that I made.
The goal of this year’s (OK, it’s last year’s now) baking was easy and quick (and preferably delicious). I found this recipe on a fellow bakers blog. It was a big hit and so easy to make. I am definitely filing this one away for future use! I even found a pretty Christmas wreath shaped bunt pan to use.
Ingredients:- 4 tablespoons sugar
- 2 tablespoons cinnamon
- 1 yellow butter cake mix (don’t use white cake mix – it has to be butter)
- 1 package instant vanilla pudding
- 1/2 cup vegetable oil
- 1 8-ounce container sour cream
- 4 eggs
Directions:- Preheat oven to 350 degrees and grease a bunt pan.
- Mix the sugar and cinnamon together in a small bowl and sprinkle half of the mixture in the greased bunt pan – shake it all around to coat the entire pan.
- Mix cake mix with pudding, oil, sour cream, eggs and other half of cinnamon/sugar mixture.
- Pour into pan and bake for 45 – 50 minutes until springy. Cool for 20 minutes before taking out of pan.
La Bete Noir means "the dark (or night) beast". This flourless chocolate cake is so rich and delicious, one slice should do you in. My husband has requested this cake for his birthday dinner this weekend. I made it last night and it turned out the best it ever has for me. Enjoy!
Ingredients
Cake
- 1 cup water
- 3/4 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
- 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 large eggs
Ganache
- 1 cup heavy whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream for topping
Preparation
For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
