i want to serve this cake at my jewelry party, its absolute HEAVEN but, i cannot find the recipe anywhere, and to buy ONE cake is near 30$... does anyone have a recipe for this ???



the official name is .... chocolate lovin spoon cake i believe

Can I have another piece of chocolate cake?
naked's got a lot on her plate

Pastel de chocolate
Ingredientes :
125 g de chocolate
60 g de mantequilla o margarina
125 g de azúcar
3 huevos
60 g de Maicena

Preparación :
Derretir el chocolate con la mantequilla a fuego lento.
Separar las claras y las yemas.
Mezclar el azúcar con las yemas.
Añadir la Maicena y el chocolate derretido.
Montar las claras a punto de nieve e incorporarlas cuidadosamente a la mezcla.
Verter la mezcla en un molde engrasado con mantequilla o aceite.
Cocer a 180° durante 20 o 25mn

It sounds a lot like this recipe so maybe u can try it. Making the cake from scratch gives it the density and the filling is chocolate pudding. Have fun!

http://cake.allrecipes.co...thFfts.asp

purpleizpassion said:

thats awesome, thanks

but, the middle of this cake is more of a truffle center its very dense.... and ohhhhh so good !!!

Hi naked. Did you try doing a search for it in Google or Yahoo?

For the Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons, heavy cream
1 tablespoon unsalted butter
2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
8 fresh perfect raspberries, optional
For the Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped Cream, optional
Ice Cream, optional


For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.

For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.

Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.

Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

Here's an answer I found "out there" on the web:

Never heard of Chocolate Lovin' Spoon Cake til you mentioned it.
I did, however, go to the Sweet Street Desserts webpage and looked at it.
Looks pretty simple to me. Bake off some fudgy chocolate cake layers,
then whip up some chocolate pudding, and assemble it all in a cake ring and
freeze. You may have to add a little gelatin to the pudding so that it has more body and stability. Once the cake has frozen, remove it from the cake ring, and ice it up with ganache.
I don't really see why you would need a specific recipe.....the elements are simple and easy to put together, and even better, you could probably improve on what Sweet Street does, since they mass produce their cakes. I believe a little quality gets lost in mass production.
You should just try it.....make your favorite chocolate cake recipe, make some chocolate pudding, and make some ganache. Put it all together. Bet you'll like it!

Mach said:

looking close but, this is a cake... wonder if i can make it the same, just put it into a cake size instead ??

that looks pretty expensive to be fooling with, i better stick to a recipe.... but, thanks girl

EskomoKisses said:

i saw that one too girl thanks for diggin that up for me.... this is a pudding kinda thing but, it looks a lot easier i'll think on it...

hey npp!
(it's been too long on the org, I know)


that cake is looking REALLY good..
if/when you nail down the actual name/recipe of this
mouth-watering
cake you posted.. please let me know!

PANDURITO said:

You suck

:fallloff:

nakedpianoplayer said:

Most of the discriptions I read of the cake said that the middle layer was a pudding layer moreso than a truffle layer...or maybe it has the geletin added for body like that blurb said


I have been craving something super chocolatey like this since looknig yesterday dammit!

EskomoKisses said:

girl, there is CRAZY amounts of chocolate in this cake

i dont even like chocolate cake but this one is like thick, dense, fudgey brownies layered with incredibly thick, melt in your mouth, creamy truffle center (the cake is stored in the fridge, so it just melts in your mouth), topped with a deep rich chocolate icing and dark chocolate curls.


all i can say is MMMM MMMMM MMMMM MMMMM MMMMM

mltijchr said:

hey stranger

i'll surely let you know

nakedpianoplayer said:

[Edited 9/9/05 7:37am]

EskomoKisses said:

ohhhhh so good

U made me eat chocolate yesterday ... It was good though! I am not a chocolate cake person either but, that one there looks divine! There used to be a book of top secret recipes and how you can make them at home. I wonder if the spoon cake has been outed yet.

purpleizpassion said:

Nope, I hunted there yesterday

Wanda's Chocolate Whipped-Cream Truffle Cake
Chocolate cake layers:
1-1/3 cups cake flour
1 tsp. baking soda
1/4 tsp. salt
1 stick of butter (I use unsalted) at room temperature
1-1/3 cups sugar
2 eggs at room temperature
3 oz. unsweetened baking chocolate, melted and cooled
2/3 cup milk at room temperature
1 tsp. vanilla

Truffle filling:
6 oz. semisweet chocolate, chopped
1/2 stick butter, cut into pieces
1/2 cup whipping cream
1/4 cup sugar

Whipped-cream filling:
2 cups chilled whipping cream
4 Tbsp. powdered sugar (sift if lumpy)
Juice of 1 large lemon
2 tsp. vanilla
3 Tbsp. cold water
1-1/2 tsp. plain gelatin

Butter three 8-inch cake tins. Place a paper circle in the bottom of each tin, and then butter the paper. Flour the tins, shaking out the excess.

Preheat the oven to 350 degrees.

Mix together in a sifter: cake flour, baking soda, and salt. Set aside.

Put butter and sugar into the container of a food processor fitted with the steel blade. Process for 1 or 2 minutes, stirring once or twice if necessary. Keep an eye on this--you do not want the butter to melt.

Add eggs. Process for 2-3 seconds, then stir and process for 2 sec. more.

Add chocolate. Process for 2 sec.; stir, then process for 2 sec. more.

Add milk and vanilla. Process for 2 sec. The mixture will be very runny now. Sift in all the prepared flour-soda-salt mixture. Process 2 seconds; stir, the process 2 sec. more. Divide the batter equally into the three prepared tins and tilt to make as level as possible. You will not have much batter, only about 1/2 inch per tin. While you are tilting, let the cake batter run up the sides of the tins 1/4 inch all around. This is supposed to help cakes bake level, but for this cake I'm not sure it works.

Put tins on baking shets (to help bake evenly) and place in preheated 350-degree oven. Bake 25 minutes or until the cakes shrink from the sides and feel done to the touch. Do not open the oven until the 25 minutes are up. There is an exception to this rule: if smoke is pouring out of the oven, open it. In general, chocolate cakes light in flour and eggs and high in fats and liquids are delicate and can fall if they get a cold draft before completely set.

Let the cakes cool in their tins for 10 minutes on racks, then unmold and let them finish cooling on racks. The layers will be about 3/4 inch high each. Don't worry if they are a little lopsided. You will correct this when assembling the cake. Once the layers are completely cool, put them in plastic bags and let sit out in the room overnight. (I just waited until completely cool and assembled it same day --WR.)

To prepare the cake layers for assembly: On the day you assemble the cake, start by cutting the cake layers. This should be done before the cream and the chocolate fillings are prepared because both set firm and are difficult to spread if they sit very long. Carefully cut each layer in half to make two thinner layers of the same size.

Here is how to make sure the layers fit together to make a level cake. Using the removable bottom from a quiche pan for moving the layers around, pile them one on top of the other, rotating each as you put it on, so you end with a more or less level cake. Make a V-shaped 1/4-inch notch down the side to serve as an indicator mark. Spread the layers out again, with the notches all facing you, and proceed with the fillings.

The chocolate truffle filling. This is what the French call a ganache. A ganache is a mixture of chocolate, butter, and heavy cream. You will encounter this in truffles, a popular candy.

In a saucepan, combine the chocolate filling ingredients. Heat (on low-medium, do not boil), stirring, until everything is melted and the mixture is shiny and smooth. Do not overheat. Transfer to a bowl, preferably metal so the mixture can be stirred later over ice water to cool it faster. Ganache is the consistency of sauce when warm, but it sets firm when cooled. When ready to assemble the cake, stir the filling over ice water until it is no longer runny and just nicely spreadable. Set aside for the moment.

The whipped cream filling. Pour chilled whipping cream into a bowl. Beat until it starts to thicken. Add powdered sugar, vanilla, and lemon juice while slowly stirring. [Jack Liro adds 1/3 to 1/2 cup crème de cacao white or substitutes with Grand Marnier--I used lemon juice instead --WR.] Continue beating until stiff, but do not overheat. Set aside for 10 minutes in a room so that it loses its extreme chill. Soon you are going to fold in some gelatin, which will set instantly if the cream is too cold. Put cold water and gelatin into a tiny saucepan or metal measuring cup. Let soften 1 minute, then heat to almost boiling, stirring now and then until the gelatin is more or less dissolved. Let cool for 2-3 min. Add the still-warm gelatin in a stream to the cream, whisking in circles to mix quickly before the gelatin has a chance to set. Assemble the cake right away.

Apricot glaze. Melt apricot preserve with 2 Tbsp. water until warm and press through sieve. [This is my tradition to cove a layer of cake with apricot glaze before other fillings, copied from Sacher torte recipe which calls for apricot glaze applied just under the chocolate icing. I like the mixture of tart fruit plus chocolate or whipped-cream together --WR.]

To assemble the cake: Stir the ganache over ice water until it is spreadable, the consistency of peanut butter. If lumpy, beat with a whisk. Set aside. Build the cake on the removable bottom from a quiche tin. Place one cake layer on the metal disk. Spread on evenly a very thin layer of apricot glaze then on top of that 1/3 of the whipped-cream filling. Add another layer of cake, matching the notches to make it level. On this layer spread apricot glaze and then half of the chocolate filling. Continue building the cake, lining up the notches and alternating the cream and chocolate fillings. Add the top layer, which will not be coated at this time. You will have six cake layers and five layers of filling.

Refrigerate the cake for 2-3 hours or until it is chilled and the fillings have set, then wrap in plastic. The cake keeps well three days or even longer.

Jack Lirio finishes this cake with whipped-cream frosting. (1 cup whipping cream + 1 tsp. vanilla + 2 Tbsp. powdered sugar).

I finish my cake with chocolate ganache icing:

1/2 cup chilled whipping cream
6 oz. bittersweet or semisweet chocolate, chopped

Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until smooth and all chocolate melts, chill until cool and very slightly thickened but easily spreadable. Pour over the cake; work with a long knife to cover edge all around. Chill in refrigerator before slicing. Decorate if you want the top of the cake. I used shaved white chocolate to sprinkle the cake.

Truffle Cake

Hershey's Cocoa Cake

3/4 cup unsalted butter
1 3/4 cup sugar
2 eggs
1 tsp vanilla
2 cup flour
1 1/4 tsp baking soda
1/2 tsp salt (omit if using salted butter)
1 1/2 cup warm water

Beat butter, sugar, eggs, and vanilla until fluffy. Mix dry
ingredients. Mix everything. Pour batter into greased and floured
cake pans. Makes 2 round layers or one 13x9 pan. Bake at 350 for
35-40 minutes.


Chocolate Mousse

9 oz. semisweet chocolate chips
4 eggs (separated)
2 tblsp powdered sugar
1/2 cup heavy cream
1/2 tsp vanilla

Beat egg whites with powdered sugar until stiff. Whip cream with
vanilla. Melt the chocolate carefully and then beat in the egg
yolks one at a time. You may have to work quite hard at this to
keep the chocolate from clumping together. Then add 1/4 of the
egg whites to the chocolate and mix it until it is smooth. Lastly,
fold together all of the ingredients gently until mixed. The result
will be creamy and light brown. Normally I pour it into individual
serving cups and let it set in the fridge.


The result is a decadent dome-shaped chocolate cake filled with chocolate
mousse and covered with a raspberry glaze.

The cake recipe I use is cocoa cake from the back of the Hershey's cocoa
tin. I usually make 1 1/2 or 2 recipes of the cake batter and make thinner
layers and more of them than the recipe calls for. Make the cake and let
it cool for a little while (it should still be warm enough that it doesn't
crumble when you assemble the cake). Then take a mixing bowl lined with
saran wrap (so the cake will come out) and place slabs of cake in it to
form the top of the dome. The cake should come all the way up to the edges
of the bowl. Be sure to keep one round layer to form the bottom of the
cake.

The filling is chocolate mousse. This is trickier to make than the cake.
Make the mousse. Pour the chocolate mousse inside the bowl of cake and
place the last round layer of cake on top. It should set up fairly solidly
in the refrigerator (I usually let it set overnight). Just before serving,
turn it over onto your serving dish and glaze it. I usually make a glaze
with raspberries (1 pkg frozen) and sugar. Fresh raspberries (if they're
in season) are nice too.

If you are feeling particularly decadent, you can sprinkle Grand Marnier,
Creme de Cacao, white wine, or whatever appeals to you inside the cake.
Also, for variety, you can layer the mousse with other things like
raspberries, more cake, rum custard, etc. I've also tried this with lemon
cake and white chocolate mousse and it worked quite well.

Ganache I
Submitted by: Tricia
"Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find." Original recipe yield: 4 cups.

INGREDIENTS:
2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate

DIRECTIONS:
1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.

2. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.

3.Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Closest Yet!!



http://www.epicurious.com...?id=105133


This is soo bad....I swear I've gained 10lbs googling!

OMG!!!!!

i think you did it girl


now, THAT looks like what ive been looking for


its my thought, if i have wine and cheese.... and awesome chocolate served at this party, my ladies will go absolutely numb and BUY IT ALLLLL

thanks so much for your help darlin


chocolate for alllll !!!!!

I had to find it I'm gonna whip up a tub of this ganache stuff and hole up for the weekend

I hope your party is a total success!





ganache edit
[Edited 9/9/05 11:10am]

EskomoKisses said:

i hope so too girl, im sooooo nervous

and, thank you


now, you ARE going to come here and BAKE all these cakes for me, right ???

nakedpianoplayer said:

When's the party? I can be there in about....12 hours

EskomoKisses said:

the big day is SEPTEMBER 19TH at 7pm i believe


look, i got 10 days to get shit right... and im sooooo freakin wigged out !!!!! by that time, i will have more than 100 pairs of earrings, each one different - about 60-65 necklaces - 20-25 braclets - holiday collection (thats 4 different braclets, earrings, purses, and necklaces to order from - no sense making all that kinda stuff if noone is gonna buy it.) - beaded purses - anklets - and im sure..... a HUGE headache

i have some incredible work to get done

so, if you could make the cakes, that would REALLY help

oh, and by the way.... you will find me in the corner with a bottle of wine

nakedpianoplayer said:

Hey ~ if they can FedEx homemade food to soldiers in Iraq (just learned this actually) I'm sure I could freeze and ship a cake to you

Just take a deep breath and pace yourself...it doesn't have to be perfect, just make it FUN! (that was what I told myself over and over for our wedding and it worked )

s

EskomoKisses said:

youre so sweet thank you darlin...