Mean Chefs Almond Crunch Chocolate Confetti Chiffon Cake Recipes

MEAN CHEF'S ALMOND CRUNCH & CHOCOLATE CONFETTI CHIFFON CAKE

Steps:

• To prepare the almond crunch topping--Heat the oven to 325°F.
• Have ready an ungreased nonstick baking sheet.
• In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
• Stir in the nuts until they're evenly coated.
• Sprinkle the sugar over the nuts and stir the mixture.
• Spread the nuts in a single layer onto the baking sheet.
• Bake for 5 minute.
• Stir the nuts with a wooden spoon to loosen them from the baking sheet.
• Bake until golden, another 5 to 8 minute.
• Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
• The nuts will become crisp as they cool.
• Set aside.
• To prepare the cake--Heat the oven to 325°F.
• Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
• In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
• In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
• Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
• Beat the mixture on medium speed until smooth and thick, at least 3 minute.
• Fold in the reserved chocolate chips.
• Set aside.
• In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
• Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
• Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
• at a time, and beat the mixture until soft peaks form.
• With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
• Gently fold in the remaining egg whites until no white streaks remain.
• Pour the batter into the tube pan, spreading it evenly.
• Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
• Any cracks that form on the top should look dry.
• Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
• Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
• Remove the cake from the pan and slide it onto a serving plate.
• To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
• Set aside 2 Tbs.
• of the glaze.
• Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
• Cover the top of the cake with the prepared almonds.
• Drizzle the reserved glaze over the almonds.

CHOCOLATE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

SPAGO'S CHOCOLATE CHIFFON CAKE

Steps:

• NOTE: Recipe has been printed in various places with 3/4 cups of oil.
• Cake is softer but tends to sink in middle.
• Note: cake can also be made in a bundt pan.
• Position rack in center of oven and preheat oven to 350 degrees.
• Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
• Dust with flour, tapping out any excess flour.
• Set aside.
• Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
• Set aside.
• In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
• Turn speed to low and pour in the oil, water and vanilla.
• Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
• Remove bowl from machine.
• In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
• Start on medium speed and raise speed as peaks begin to form.
• Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
• With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
• Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
• Cool on a rack.
• To remove, run a sharp knife around the inside of the pan to loosen cake.
• Invert onto rack.
• Place 9-inch cardboard round on cake and invert cake onto round.

CHOCOLATE CHURCH CAKE

Steps:

• Make the frosting: In a large saucepan, bring sugar and cream to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 6 minutes. Meanwhile, chop chocolate and cube butter. After the sugar mixture has simmered for 6 minutes, turn the heat off and add chocolate and butter to the saucepan. Stir until everything is melted. Stir in the vanilla. Remove from heat and let cool to room temperature while you make the cake. Do not stir until it has cooled almost entirely, likely for as long as it will take you to mix and bake the cake.
• Make the cake: Heat oven to 325 degrees. Coat three 9-inch round cake pans with nonstick cooking spray. Cut three rounds of parchment paper to fit the bottom of each pan and line each pan with one. Spray the parchment. Sprinkle the pans with cocoa powder to coat, tapping each pan over the sink or trash can to shake loose any excess.
• Meanwhile, in a very large bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt. Make a well in the center. Bring 1 1/2 cups water to a boil while you prepare your wet ingredients.
• Whisk the eggs, buttermilk, oil and vanilla in a medium bowl. Pour into the dry mixture and whisk gently until incorporated. It will be a bit clumpy but gently work it in. Pour in the boiling water to loosen the batter and gently whisk to combine, being careful not to splash.
• Divide the batter evenly among the prepared pans. Each pan should hold about 700 grams of batter. (Weighing your batter ensures even cooking and beautiful cake building.) Bake until a toothpick inserted in the center comes out with a few crumbs, 32 to 35 minutes. Set the pans on a wire rack to cool.
• When cakes are cooled, revisit your frosting, whisking to thicken and making sure not to overbeat or add any air or fluff to the frosting. Turn the cakes out of their pans and discard the parchment. Trim any rounded top off of each as evenly as possible.
• Assemble the cake: Scoop about 3/4 cup of frosting on one layer set on a cake plate, then repeat with the second and third layers. You can refrigerate the cake in between frosting each layer to ensure that your frosting is set and firm so that your next layer will be propped up properly. If the frosting is too soft, the next layer will just flatten the filling. Frost the outside of the cake with the remaining frosting, letting it chill as you go if needed. Use an offset spatula or butter knife dipped in hot water and wiped clean to smooth and shine the finished cake. This cake keeps and is best served at room temperature for up to 2 days. It holds remarkably well in the refrigerator for up to one week and can be served cold.