Flourless Chocolate Kahlua Cake Wcajeta N Strawberry Lime Salsa Recipes

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes.
• Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes.
• Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream.

CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Oil a 12 cup bundt pan.
• Combine all cake ingredients in a large bowl.
• Beat with mixer about 3 minutes.
• Spoon into pan.
• Bake about 45 minutes or until tester comes out clean.
• Cool 15 minutes.
• Remove from pan.
• When cool, dust with powdered sugar.
• Refrigerate for best flavor.

FLOURLESS CHOCOLATE-KAHLUA CAKE WITH CAJETA

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.
• Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.
• When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

UNBELIEVABLE CHOCOLATE KAHLUA CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 13x9-inch baking pan with nonstick cooking spray and dust with COCOA.
• Place all ingredients except chocolate chips in a large bowl.
• Beat with mixer for 2 minutes or until well blended.
• Stir in chocolate chips.
• Pour batter into prepared pan.
• Bake for 50 minutes,or until toothpick inserted in the middle comes out clean.
• Cool before cutting.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

FLOURLESS CHOCOLATE-KAHLUA CAKE W/CAJETA N' STRAWBERRY-LIME SALSA

Steps:

• Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line the pan with greased parchment paper.
• In the top of a double boiler, melt the butter and chocolate, stir until smooth.
• Whip the egg yolks and the sugar until fluffy and pale in color.
• Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the kahlua.
• Whip the egg whites until soft peaks form and gently fold into the chocolate mixture.
• Pour the batter into the pie pan and bake for 25 to 35 minutes then allow to cool completely.
• CAJETA:
• In a medium saucepan, bring water and sugar to a boil, do not stir.
• Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency, stir in the butter.
• To test consistency, dip a spoon into the caramel mixture and allow to cool.
• If the cajeta is gooey but holds its shape, it is ready. If it hardens too much, add a little more cream and test once again.
• Drizzle the cajeta over the top of the cake.
• STRAWBERRY-LIME SALSA:
• In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve.
• Cut the remaining strawberries in quarters and mix with the puree.
• Add chiffonade of mint when the cajeta has cooled a little, but is still warm.
• Place the cake over a wire rack with a pan to catch the drippings. Pour the strawberry-lime salsa over the top.
• Using your hands, pat the almonds around the sides of the cake.
• Refrigerate for at least 2 hours. Serve chilled.