home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cakes
/
cappucci.no_
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: japlady@nwu.edu
Newsgroups: rec.food.recipes
Subject: CAPPUCCINO CHOCOLATE HEART CAKES
Date: 3 Jan 1995 19:41:48 -0000
Organization: ICL Retail Systems,Bracknell,Berks,UK
Message-ID: <3ec99s$to4@jerry.rb.icl.co.uk>
Ok, this isn't exactly what was requested but it was the closest thing I
could find. I think I already posted this once by the way.
From: Chicago Tribune, February 10, 1994
CAPPUCCINO CHOCOLATE HEART CAKES
Preparation time: 50 minutes
Cooking time: 40 minutes
Yield: 9 servings
These little sweethearts are adapted from the "Chicago Tribune Holidays."
If you like your cappuccino topped with a dash of cinnamon, emulate the
taste by adding 1 teaspoon of it to the batter.
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 cup each: buttermilk, double strength or espresso coffee
2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder
1 tablespoon confectioners' sugar
2 ounces each: semisweet chocolate, white chocolate, melted separately
Fresh raspberries for garnish
1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the
bottom with parchment paper and butter the paper. Sift together flour,
cocoa, baking soda, salt and baking powder; set aside.
2. Beat butter and granulated sugar in large bowl of an electric mixer
until light and fluffy. Beat in eggs, one at a time, beating well after
each addition. Mix buttermilk, coffee and vanilla. Alternately add to
batter with flour mixture.
3. Transfer batter to prepared pan. Bake until top springs back when
lightly touched, 35 to 40 minutes. Cool on a wire rack for 10 minutes. Turn
out of pan onto a wire rack. Cool completely; peel off paper.
4. Cut heart shapes from cake, using a 2 1/2-inch heart-shaped cookie
cutter. Stir espresso powder and confectioners' sugar together. Sift over
hearts. Transfer to individual serving plates. Dip tines of a fork into
semisweet chocolate and drizzle over hearts. Repeat with white chocolate.
Garnish with raspberries.
Rebecca Radnor