CHOCOLATE CASSIS CAKE
Provided by Ina Garten
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray.
- Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely.
- For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake.
- Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side.
CHEESE FILLING
This is the cheese filling I use for several different sweet breads and it tastes like cheesecake. Everyone loves it. Can be used to fill kolachkes, braids or even dropped in the center of chocolate cupcakes -- yummy but loaded with calories.
Provided by POKEY-TURTLE
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 8.9 g, Cholesterol 29.1 mg, Fat 6.7 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 55.6 mg, Sugar 8.4 g
CHEESE FILLING FOR PASTRIES
Steps:
- Sprinkle raisins with brandy and set aside.
- In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 7 g, Cholesterol 39 mg, Fat 8.8 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 70.8 mg, Sugar 5.5 g
MIXED BERRY AND CASSIS SUNDAES
Provided by Shelley Wiseman
Categories Liqueur Milk/Cream Berry Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
- Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
- Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
- Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.
CHOCOLATE WHOOPIE PIES WITH CASSIS FILLING
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 18 to 24 whoopie pies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed for 3 minutes. Scrape down sides of bowl with a spatula. With the mixer on low, gradually add flour mixture, about 30 seconds. Scrape down sides of bowl again and transfer batter to refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
- Transfer batter to a pastry bag fitted with a large plain round tip (such as Ateco #809) and a large coupler. Pipe 2-inch circles onto prepared baking sheet, leaving 1 1/2 inches between each. Take care to keep your pastry bag completely vertical to make nice circles. If working in batches, keep batter refrigerated between each batch.
- Transfer baking sheets to oven; bake until whoopie pies spring back when touched, 7 to 9 minutes. Remove from oven and let cool completely.
- Fit a pastry bag with a large plain round tip (such as Ateco #809) and a large coupler; fill pastry bag with cassis filling. Turn half of the whoopies over so that they are bottom side up. Pipe a small dollop of cassis filling onto each whoopie bottom; sandwich with remaining whoopies.
CASSIS FILLING
Use this recipe to make Chocolate Whoopie Pies with Cassis Filling.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until mixture is light and fluffy, about 3 minutes. Scrape down bowl with a spatula. Add creme de cassis, food coloring, and salt; mix on low for 30 seconds.
- With the mixer on low, slowly add 2 1/2 cups confectioners' sugar; beat for 30 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.
CASSIS STICKS
Provided by Food Network
Number Of Ingredients 4
Steps:
- Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.)
- To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the Champagne.
CASSIS A L'EAU
Steps:
- Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.
VERMOUTH CASSIS
Categories Liqueur Alcoholic Cocktail Party Aperitif Currant Fortified Wine House & Garden Drink
Yield Serves 1.
Number Of Ingredients 4
Steps:
- Pour the vermouth and crème de cassis into an Old-fashioned glass, whiskey sour glass or 8-ounce wineglass. Add ice cubes and fill with club soda.
CASSIS SPRITZ
Provided by Rick Martinez
Categories Liqueur Cocktail Blackberry Sparkling Wine Bon Appétit Drink
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pour 4 ounces dry Prosecco or other sparkling white wine into an ice-filled large wine or rocks glass. Add 1 ounce crème de cassis (blackcurrant liqueur) and top off with club soda. Gently stir together; garnish with blackberries.
CASSIS SORBET
Provided by Shelley Wiseman
Categories Salad Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Summer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
CASSIS MARTINI
Excellent, sweet, fruity martini - absolutely fabulous!!!
Provided by fuzzee
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine vodka, cassis, pink grapefruit juice, and ice in a shaker. Shake vigorously, and strain into a martini glass.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 34.1 g, Cholesterol 0 mg, Fat 0.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0 g, Sodium 8.8 mg, Sugar 31.9 g
CASSIS CRISPS
Crème de cassis is a black currant-flavored liqueur. Chambord, a raspberry-flavored liqueur, makes a fine substitute.
Yield makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
- Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
- Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
CASSIS CRISPS
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
- Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
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