Posts Tagged ‘dessert’
¡Este pastel es increíble! Chalk it up to Mexican magic: this two-layer bundt cake by Marcela Valladolid requires you to suspend disbelief of both its incredible decadence and how it’s made.
First you prepare a rich chocolate cake batter and fill the bottom half of a buttered bundt cake pan. Then, you pour the liquid, eggy flan mixture — which includes 4 ounces of cream cheese — on top of the batter.
But while you bake it covered for an hour, the layers magically invert: the chocolate cake rises to the top and the custardy flan sinks to the bottom. When you flip the creation onto a serving platter, the result is a beautiful creamy, vanilla-caramel flan layer atop a rich, moist chocolate cake. Drizzle with a salty caramel sauce. It wowed everyone’s socks off.
No trip to the great Northwest wilderness is complete without a classic dessert prepared artfully over the open flame: the s’more. Gooey toasted marshmallow sandwiched between crunchy honey grahams and rich sweet chocolate. Heaven in the woods — and totally worth every mosquito swat while toasting the ‘mallows over the fire. This year we decided to shake it up and use Nutella — the European hazelnut spread — in place of the standard Hershey’s milk chocolate bar. I was won over my the creaminess and the nutty flavor. Try it out next time!
Like lemon? Then you’ll love these zesty and moist cakes with a sweet lemon glaze. Perfect for a brunch, picnic, or taking to the office to share. The eggy cake batter includes 2 tablespoons of fresh lemon zest, which gives a hint of tang on the inside. But it’s the double dose of lemon on the outside that really puts these over the top: shortly after taking the cakes out out of the oven, you drizzle a sweet lemon syrup on top, allowing the liquid to soak in. Later, you frost the tops with a creamy lemon glaze. Adapted from Ina Garten’s Lemon Yogurt Cake recipe here.
This cake was my baptism into the world of Bon Appetit magazine. And as I’m sure any of its devourers can attest, the surviving sister of Gourmet Magazine offers up some pretty sweet stuff (no pun intended). The January issue names this recipe among its “top desserts of the year,” and while I might not go that far, it is indeed wonderfully decadent and delicious. The cake is moist, fluffy and coconutty, laden with scattered, irregular fragments of Ghirardelli bittersweet chocolate. The top of the cake is an amazing minefield of toasted coconut, gooey chocolate and a creamy coconut glaze. I served it as a coffeecake for a brunch but it could easily have been a dessert course for a fancy dinner party.