CHOCOLATE BLACK TEA CAKE
This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!
Provided by Marlies Monika
Categories World Cuisine Recipes European Austrian
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
- In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 421.1 calories, Carbohydrate 49.3 g, Cholesterol 102.7 mg, Fat 23.5 g, Fiber 2.4 g, Protein 6.7 g, SaturatedFat 10.9 g, Sodium 281.6 mg, Sugar 28.6 g
TEA CAKES I
This is a really good tea cake that is easy to make.
Provided by Jane Choate
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix shortening and sugar well. Add eggs. Mix dry ingredients together and add to shortening mixture until dough is stiff and doesn't seem sticky (you may not need to add all of the flour).
- Roll out on a floured board. Cut into shapes. Decorate with sprinkles or colored sugar. Re-roll trimmings and cut into shapes until all of the dough has been used.
- Bake on lightly greased cookie sheets for 8 to 9 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 1.2 g, Sodium 107.1 mg, Sugar 12.6 g
CHOCOLATE RASPBERRY TEA CAKES
WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 221mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY & DARK CHOCOLATE TEACAKES
These classic afternoon tea nibbles are given a fruity twist and smothered in chocolate for an extra special spread
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Makes 35
Number Of Ingredients 13
Steps:
- First, make the chocolate biscuit bases. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth. Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly coloured. Wrap in cling film, pat into a disc and chill for 20 mins.
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin. Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 35 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
- Next, make the marshmallow filling. Put the gelatine in a bowl of cold water and set aside to soften. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl. Place over a pan of gently simmering water, making sure the bowl doesn't touch the water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 5 mins. When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff. Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).
- Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit. Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike. Leave to set for 30 mins.
- Melt the chocolate in the microwave, stirring every 20 secs or so to ensure it doesn't burn. To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. Place on a wire rack suspended over a baking tray. After every 5-10 teacakes, sprinkle over a little freeze-dried raspberry, if using. Will keep for 3 days in a sealed container.
Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE-FILLED RUSSIAN TEA CAKES
Chocolate stars are the sweet surprise inside tender, bite-sized cookies coated with powdered sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, beat butter, 1/2 cup powdered sugar and the vanilla with electric mixture on medium speed until well mixed. On low speed, beat in flour, salt and walnuts.
- For each cookie, shape scant measuring tablespoonfuls dough around chocolate star to make 1-inch ball; place 2 inches apart on ungreased cookie sheets.
- Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl, mix sugar coating ingredients.
- Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g
GLAZED CHOCOLATE TEA BREAD
From Carver, Massachusetts, Dorothy Bateman reveals, "Applesauce is the secret ingredient that makes this cake-like loaf so moist. It's a success whenever I serve it."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 17
Steps:
- In a bowl, combine applesauce, shortening, eggs, water and sugar; beat on low speed for 30 seconds. Combine dry ingredients; add to applesauce mixture. Beat on low for 30 seconds. Beat on high for 2-1/2 minutes, scraping bowl occasionally. Fold in the chocolate chips and nuts. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 104mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST
Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
- Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
- In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
- To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.
CHOCOLATE ENGLISH TEA CAKE
Steps:
- Preheat oven to 400 degrees F.
- In a standing mixer, mix all ingredients except for the chocolate on high speed until creamy and combined. Fold in the chopped chocolate. Fill a greased and floured cake pan and bake for 40 minutes. Cool in the pan on a wire rack.
CHOCOLATE-GLAZED TEA-CAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 small cakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
- To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
- To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
- Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.
WHITE CHOCOLATE TEA CAKE
Looking for ways to use up left-over mashed potato? I came across this recipe recently but have not yet tried it. The mashed potato is reputed to add body and give a moist, dense but tender texture to the cake, without adding any flavor of its own. Let us know what you think.
Provided by Daydream
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 deg.
- F.
- Grease and flour a 9" round cake pan.
- In a large bowl, cream together the sugar, egg yolks and butter until smooth.
- Then add the grated chocolate, ground almonds, flour and milk, and blend well.
- Add the mashed potato (first softened with a fork) to the creamed mixture.
- Place egg whites in another bowl and whisk until stiff, then lightly fold into the cake mixture.
- Transfer mixture to prepared cake pan.
- Bake in pre-heated oven for 1 1/2 hours, or until an inserted cake skewer/toothpick comes out clean.
- Decorate with whipped cream and chocolate shavings.
Nutrition Facts : Calories 676.9, Fat 39.2, SaturatedFat 22.5, Cholesterol 160.2, Sodium 685.3, Carbohydrate 73.8, Fiber 1.6, Sugar 46.6, Protein 9.6
GLUTEN-FREE CHOCOLATE TEA CAKE
Olive oil and almonds keep it moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who's missing gluten now?
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Lightly coat a 8 1/2 x 4 1/2" loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
- Microwave chocolate and 1/4 cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
- Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
- Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50-60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
- Do ahead
- Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
CHOCOLATE TEA CAKE
This cake originated in Los Angeles by Chef Michael Roberts. It has become my go-to recipe when I need a quick dessert. You can dress the cake up with a coating of ganache or just dust it with confectioner's sugar-either way you and your family or guests are going to love it!
Provided by plantfreek
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Line a 9-inch round cake pan with parchment.
- Melt the chocolate in the top of a double boiler or melt in the microwave. Cool.
- Beat the butter until light and fluffy. Beat in sugar. Pour in chocolate and mix to combine.
- Add eggs, one at a time, beating well after each addition.
- Gently mix in the flour until it just disappears.
- Pour into prepared pan, smooth the top, and bake about 25 minutes, until a tester comes out clean. Cool in pan on rack. Invert onto serving platter, peel paper and dust top with confectioners' sugar.
Nutrition Facts : Calories 331.3, Fat 24.6, SaturatedFat 14.8, Cholesterol 109.8, Sodium 113.2, Carbohydrate 29.9, Fiber 3.7, Sugar 17, Protein 5.9
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