That I would like to try. But I need someone to try them on. We're not allowed to eat these types of things right now...We just got another treadmill that works and these recipes would defeat the purpose! :)
So you all try them out and tell me what you think.
Chocolate-Espresso Chiffon Cake
Makes: 14 servings
Prep: 65 minutes
Bake: 60 minutes
8 eggs
4 tsp. espresso powder or instant coffee crystals
3/4 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup cooking oil
1 tsp. vanilla
3 oz. bittersweet chocolate, grated
1/2 tsp. cream of tartar
1 recipe Espresso Whipped Cream
Directions
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.
Nutrition Facts
Servings Per Recipe 14 servingsCalories354, Total Fat (g)19, Saturated Fat (g)7, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)6, Cholesterol (mg)99, Sodium (mg)286, Carbohydrate (g)42, Total Sugar (g)26, Fiber (g)1, Protein (g)4, Calcium (DV%)10, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet
Chile Chocolate Torte with Cinnamon Whipped Cream
Makes: 12 to 16 servings
Prep: 30 minutes
Chill: 3 hours
Bake: 35 minutes
Cool: 1 hour
Ingredients
Nonstick cooking spray
All-purpose flour
1 cup whole blanched almonds
2 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped
1 cup butter
6 egg yolks
1/4 cup strong brewed coffee, cooled
1 tsp. vanilla
1/4 tsp. almond extract
1/8 tsp. salt
1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
1/2 tsp. ground cinnamon (divided use)
6 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup powdered sugar
Whole blanched, unblanched or candied almonds
Crushed chipotle chile pepper (optional)
Directions
1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.
2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.
3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.
4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.
5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.
6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.
7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.
Nutrition Facts
Servings Per Recipe 12 to 16 servingsCalories553, Total Fat (g)40, Saturated Fat (g)19, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)3, Cholesterol (mg)173, Sodium (mg)184, Carbohydrate (g)46, Total Sugar (g)39, Fiber (g)3, Protein (g)8, Vitamin A (DV%)0, Vitamin C (DV%)0, Calcium (DV%)7, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
So you all try them out and tell me what you think.
Chocolate-Espresso Chiffon Cake
Makes: 14 servings
Prep: 65 minutes
Bake: 60 minutes
8 eggs
4 tsp. espresso powder or instant coffee crystals
3/4 cup water
2 cups all-purpose flour
1-1/2 cups sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup cooking oil
1 tsp. vanilla
3 oz. bittersweet chocolate, grated
1/2 tsp. cream of tartar
1 recipe Espresso Whipped Cream
Directions
1. Separate eggs, discarding 3 of the yolks or saving for another use. Let eggs stand at room temperature 30 minutes. Preheat oven to 325 degrees F. Dissolve espresso in water; set aside.
2. In large bowl stir together flour, sugar, baking powder, and salt; make well in center. Add oil, the 5 egg yolks, dissolved espresso, and vanilla. Beat on low until moistened; beat on medium-high 4 to 5 minutes or until satin smooth. Stir in grated chocolate.
3. Wash and dry beaters. In 4-quart bowl beat egg whites and cream of tartar on medium-high until stiff peaks form (tips stand straight). Pour chocolate batter in thin stream over surface of whites; fold to blend. Spoon in ungreased 10-inch tube pan.
4. Bake 60-70 minutes or until top springs back when lightly touched near center. Invert pan to cool. Carefully loosen sides; remove from pan. Serve with Espresso Whipped Cream. Makes 14 servings.
Espresso Whipped Cream: In chilled bowl combine 1 cup whipping cream, 1 Tbsp. sugar, 1/2 to 1 tsp. espresso powder or instant coffee crystals, and 1/2 tsp. vanilla. Beat until soft peaks form.
Nutrition Facts
Servings Per Recipe 14 servingsCalories354, Total Fat (g)19, Saturated Fat (g)7, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)6, Cholesterol (mg)99, Sodium (mg)286, Carbohydrate (g)42, Total Sugar (g)26, Fiber (g)1, Protein (g)4, Calcium (DV%)10, Iron (DV%)9, Percent Daily Values are based on a 2,000 calorie diet
Chile Chocolate Torte with Cinnamon Whipped Cream
Makes: 12 to 16 servings
Prep: 30 minutes
Chill: 3 hours
Bake: 35 minutes
Cool: 1 hour
Ingredients
Nonstick cooking spray
All-purpose flour
1 cup whole blanched almonds
2 Tbsp. granulated sugar
2 Tbsp. all-purpose flour
1 lb. Mexican chocolate, such as Ibarra, or 1 lb. semisweet chocolate, coarsely chopped
3 oz. semisweet chocolate, coarsely chopped
1 cup butter
6 egg yolks
1/4 cup strong brewed coffee, cooled
1 tsp. vanilla
1/4 tsp. almond extract
1/8 tsp. salt
1/2 tsp. chipotle chili powder or 1/4 tsp. cayenne pepper (optional)
1/2 tsp. ground cinnamon (divided use)
6 egg whites
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup powdered sugar
Whole blanched, unblanched or candied almonds
Crushed chipotle chile pepper (optional)
Directions
1. Preheat oven to 325 degrees F. Lightly coat 9-inch springform pan with nonstick cooking spray; line bottom with parchment paper; coat with cooking spray. Sprinkle with flour; shake excess; set aside.
2. In food processor bowl combine the 1 cup almonds, sugar, and 2 tablespoons flour. Cover; process until ground, 1 to 2 minutes.
3. In a large heavy saucepan, combine Mexican chocolate, semisweet chocolate, and butter. Cook over low heat, stirring occasionally, until chocolate and butter are melted; cool 5 minutes.
4. Meanwhile, in large bowl combine egg yolks, coffee, vanilla, almond extract, and salt. Stir in almond mixture, chocolate mixture, chili powder, and 1/4 teaspoon cinnamon. In another large bowl beat egg whites with electric mixer on high speed until soft peaks form. Gradually add the 1/4 cup granulated sugar, beating until stiff peaks, 1 to 2 minutes. Fold whites into chocolate mixture. Pour into pan.
5. Bake 35 to 40 minutes or until just set. Transfer pan to rack; cool 1 hour. Center will sink as cake cools. Refrigerate at least 3 hours.
6. To unmold cake, use a small sharp knife to loosen cake from sides of pan; remove sides of pan. Invert cake onto plate and remove pan bottom and parchment paper. Invert cake again onto platter.
7. In chilled bowl combine whipping cream, sugar, and remaining cinnamon. Beat until soft peaks form. Top with whipped cream. Sprinkle almonds and crushed chipotle chile pepper. Makes 12 to 16 servings.
Nutrition Facts
Servings Per Recipe 12 to 16 servingsCalories553, Total Fat (g)40, Saturated Fat (g)19, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)3, Cholesterol (mg)173, Sodium (mg)184, Carbohydrate (g)46, Total Sugar (g)39, Fiber (g)3, Protein (g)8, Vitamin A (DV%)0, Vitamin C (DV%)0, Calcium (DV%)7, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
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