Mole Cake With Cherry Almond Ice Cream Tamarind Anglaise And Orange Caramel Recipes

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MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL



Mole Cake with Cherry-Almond Ice Cream, Tamarind Anglaise, and Orange Caramel image

Provided by Stephan Pyles

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Freeze/Chill     Orange     Cherry     Almond     Vanilla     Hot Pepper     Sherry     Tamarind

Yield Makes 8 servings

Number Of Ingredients 30

For the ice cream
4 ounces cherries, pitted
1 cup dry sherry
2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
1/2 fresh vanilla bean, split in half lengthwise and seeds scraped
1/4 teaspoon almond extract
1/2 cup toasted sliced almonds
8 large egg yolks
For the cake
11 ounces bittersweet chocolate, such as Hawaiian Vintage Chocolate
10 tablespoons (1 1/4 sticks) unsalted butter
1/2 dried pasilla chile, seeded
1/2 dried ancho chile, seeded
10 tablespoons sugar
1/2 tablespoon canela or 3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons pumpkin seeds
9 large eggs
1/2 tablespoon pure vanilla extract
For the tamarind anglaise
1 cup heavy cream
3 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/4 cup tamarind paste
2 large egg yolks
For the orange caramel
1/2 cup sugar
1 3/4 cups freshly squeezed orange juice

Steps:

  • Preheat the oven to 300°F.
  • To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
  • To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
  • In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
  • Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
  • To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
  • To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
  • To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.

MOLE CAKE (GERMAN MAULWURFTORTE)



Mole Cake (German Maulwurftorte) image

Make and share this Mole Cake (German Maulwurftorte) recipe from Food.com.

Provided by Meike

Categories     Dessert

Time 1h

Yield 16 slices

Number Of Ingredients 18

4 egg whites, of medium eggs
4 1/2 ounces soft butter or 4 1/2 ounces margarine
4 1/2 ounces sugar
3 drops vanilla essence, in
1 tablespoon sugar
4 egg yolks, of medium eggs
2 ounces all-purpose flour
1/3 ounce cocoa powder
4 teaspoons baking powder
3 ounces ground hazelnut kernels
3 1/2 ounces grated dark bitter chocolate
sour cherry (jar drained weight, 12 oz)
2 bananas
4 teaspoons lemon juice
2 1/2 cups chilled whipping cream
2 tablespoons sugar
3 drops vanilla essence, in
1 tablespoon sugar

Steps:

  • Preheat oven to 325 degrees and grease the base of 10 inch round form.
  • Beat egg whites very stiff. Stir in the softened butter or margarine with a hand mixer until it becomes smooth. Gradually add sugar and vanilla sugar, stir until mixture has thickened. Add egg yolks one at a time, whisking with mixer at the highest setting.
  • Mix together cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the egg mixture in 2 stages and stir briefly using the medium setting on your mixer.
  • Put the cake mixture in the springform and smooth the surface.
  • Place in oven for about 30 minutes.
  • Leave cake in tin for about 10 minutes after taking out of the oven.
  • After removing from form place on cooling rack.
  • When cool, scoop out cake with a spoon to a depth of 3/8 inch, leaving a rim of about 3/8 -3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
  • Crumble the scooped out cake in a bowl.
  • For the filling drain the cherries and place on a paper towel.
  • Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in scooped out cake.
  • Arrange the cherries on top.
  • Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome.
  • Sprinkle with the remaining crumbled cake.
  • Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 307.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 109.6, Sodium 177.8, Carbohydrate 20.1, Fiber 1.2, Sugar 13.3, Protein 3.8

WARM ALMOND-CHERRY CAKE



Warm Almond-Cherry Cake image

Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
1 cup all-purpose flour (spooned and leveled), plus more for pie plate
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
3 large eggs
1/2 teaspoon pure almond extract
1 bag (12 ounces) frozen cherries, thawed and dried
1/2 cup sliced almonds

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  • Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE



Orange & almond cake with citrus mascarpone image

An unbelievably moist and yummy dessert

Provided by Good Food team

Categories     Dessert, Treat

Time 2h30m

Number Of Ingredients 11

3 large oranges
scrap of unsalted butter
140g polenta , plus 1-2 tbsp
200g flaked almonds
1 scant tbsp baking powder
7 large eggs
2 large egg yolks
350g golden caster sugar
500g tub mascarpone
3-4 tbsp Cointreau or other orange liqeur, to taste
3-4 heaped tbsp homemade (or artisan) lime marmalade , to taste

Steps:

  • Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
  • Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
  • Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
  • Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
  • Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
  • Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
  • Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
  • Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
  • Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.

Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium

CHERRY AND ALMOND CAKE



Cherry and Almond Cake image

Cherry and Almond Cake

Provided by voice1

Time 1h

Yield Makes Cake

Number Of Ingredients 10

175 grams butter
175 grams caster sugar
2 teaspoons almond essence
3 eggs - beaten
75 grams flaked almonds
1 lemon - grated rind
100 grams plain flour
100 grams self raising flour
200 grams Opies cocktail cherries - well drained and cut in half
Icing sugar

Steps:

  • Pre-heat oven to 160C/ 325F/ Gas 3.
  • Line a 20cm deep cake tin with greased non-stick baking paper.
  • Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
  • Place the butter and sugar in a large bowl and cream together.
  • Add the almond essence and then gradually add the eggs, beating well in between each addition.
  • Stir in 60g of flaked almonds and the lemon rind.
  • Fold in both flours and then gently fold in the cherries.
  • Spoon the mixture into the prepared tin and level the surface.
  • Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
  • Remove from the oven and allow to cool on a wire rack.

MINI ALMOND CAKES WITH CHOCOLATE OR CHERRY



Mini Almond Cakes With Chocolate or Cherry image

These moist, rich almond cakes are miniature versions of a classic flourless almond torte, embellished here with either chocolate ganache or cherry jam. The bittersweet chocolate filling is a bit more sophisticated, while the cherry jam is sweetly crowd-pleasing. Or you can split the difference and make six of each. These gluten-free treats are best eaten within eight hours of baking so plan to make them the same day as serving. You can use either natural or blanched almond flour; the blanched will give you a slightly more delicate texture.

Provided by Melissa Clark

Categories     cakes, dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 13

1/3 cup/80 milliliters heavy cream (optional)
3 ounces/85 grams bittersweet chocolate, finely chopped (optional)
6 tablespoons/85 grams melted unsalted butter, cooled, plus more for muffin tin
3/4 cup/85 grams almond flour or meal
3/4 cup/94 grams confectioners' sugar
1/4 teaspoon fine sea salt
2 large eggs
Few drops almond extract (optional)
3 tablespoons/24 grams cornstarch
1 1/4 teaspoons/4 grams baking powder
2 large egg whites
2 tablespoons/25 grams granulated sugar
1/4 cup/60 milliliters cherry jam (optional)

Steps:

  • Make the chocolate ganache, if using: In a heavy-bottomed saucepan, heat cream until bubbling (or place the cream in a glass measuring cup and heat it in the microwave). Remove from heat, add chocolate and let sit for 1 minute, then stir until smooth. Transfer chocolate to a small container (preferably metal) and freeze until firm, at least 30 minutes.
  • Scoop and roll into 3/4-inch balls. Note that the ganache is very soft and can be messy to handle, but getting perfectly round balls isn't necessary. Place in refrigerator until needed. Ganache balls can be prepared up to 1 week ahead.
  • Heat oven to 350 degrees. Butter a muffin tin.
  • Using a food processor or blender, mix almond flour, confectioners' sugar and salt until powdery, about 30 seconds. Add eggs and almond extract and process until smooth, 30 seconds longer. Pulse in butter, cornstarch and baking powder. Scrape mixture into a large bowl.
  • Using a beaters or an electric mixer, whip egg whites until very foamy. Gradually add granulated sugar while beating eggs until stiff peaks form.
  • Using a spatula, gently and carefully fold a third of the egg whites into almond mixture to lighten it. Then, fold in the rest of the whites just until no streaks remain.
  • Spoon batter into prepared muffin tins, and bake for 10 minutes. Remove from oven. Pull balls of ganache from refrigerator, if using, and place 1 ball in center of each cake, pushing it down halfway into batter. Or spoon 1 teaspoon cherry jam on top of each cake; do not push down. Return to oven and bake until light brown and a toothpick inserted into cake (and not the chocolate or cherry) comes out clean, another 8 to 10 minutes. Serve warm or at room temperature, preferably within 8 hours of baking.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 94 milligrams, Sugar 10 grams, TransFat 0 grams

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