INTRODUCTION

On this blog you will find different recipies and videos of different cakes, cookies, cheese cakes, pies and brownies.

The purpose of this blog is to give people recipies, they can use when they are bored, or dont' have anithing to do. We think that cooking, is something fun that people can do. And it also, develops people's manual abilities.

How to make a chocolate cake

How to make a cheese cake

Devil's Food Cake

Yield: 12 servings.

Ingredients

2 cups (440 g) sugar
½ cup + 2 tablespoons (140 g) butter, softened
3 eggs, separated
2 cups (220 g) all-purpose flour
7 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup boiling water
1 cup sour cream

Ingredients for frosting

3 cups (660 g) white sugar
1 cup water
¼ teaspoon cream of tartar (optional)
4 egg whites
1 pinch salt
1 teaspoon vanilla extract

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins.
2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.
3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well.
4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well.
5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool.
7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.
8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting.
9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Variations

1. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice.
2. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe).

Dark Chocolate Chip Cookie

Yield: 6 to 10 servings

Ingredients

1 cup sugar (220 g)
1/3 cup (75 g) butter, softened
1 large egg
½ cup (55 g) all-purpose flour (- perhaps a little more)
½ cup (50 g) unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon vanilla extract
6 oz (170 g) semisweet chocolate chips

Method

1. Preheat oven to 375 deg F (190 deg C).
2. Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
3. Add vanilla, baking soda, flour and cocoa and mix well.
4. Add chocolate chips.
5. Place the dough in the refrigerator for at least 30 minutes.
6. Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
7. Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
8. Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.

The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).

Variations

You may also add nuts, smarties or chopped white chocolate in addition to the chocolate chips.

1

Scandinavian Brownies

(One-layer Chocolate Cake)
Yield: 24 servings

Ingredients

1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting

1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
3. Melt the butter in a saucepan.
4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
5. Add eggs, melted butter and hot water and mix until smooth.
6. Add chocolate chips and nuts.
7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
8. Cool the cake. Glace with the chocolate frosting.
9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Variations

1. For these brownies you may instead use frosting with cocoa powder.
2. You may add 1 tablespoon of espresso mix to brownie batter and use only semi-sweet ghiradelli chocolate chips and baking chocolate for the best result.