Devil's Food Cake with chocolate ganache frosting

I cooked this in an oven toaster believe it or noty.

Ingredients:

CAKE:

1 devil's food cake mix

Chocolate Ganache

3 oz. bitter sweet chocolate

1 and 1/4 cup milk

Procedure:

for the cake:

1. prepare the cake mixture as per package direction

2.pre-heat oven toaster for 5 mins

3. line the oven toaster pan with butter

4. pour the cake mix in the pan make sure the mixture in the pan is just 2/3 in height against that of the pan.

5.place in the oven toaster and cook for 10 to 8 mins or until stick comes out clean.

6. this can make 4 small rectangular cakes

for the ganache

1. melt the chocolate in a double boiler along with the milk

2. let cool and spread between cake layers and all over the cake.

Ghirardelli Flourless Mocha Torte

I got this from the Ghirardelli site.

It seems very easy to make.

Ingredients

7 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
4 ounce(s) Milk Chocolate Baking Bar
1 tablespoon(s) instant freeze-dried coffee
3 tablespoon(s) boiling water
6 eggs, separated
2/3 cup(s) sugar
1/4 teaspoon(s) salt (optional)
2 cup(s) heavy whipping cream for frosting1 tablespoon(s) instant freeze-dried coffee for frosting

1/4 cup(s) boiling water for frosting

Directions:

Melt 6 ounces of the bittersweet chocolate in a double boiler over hot, but not boiling, water.
Stir occasionally until the chocolate is smooth.

Set aside.

Dissolve the 1 T coffee in boiling water; set aside. Preheat the oven to 350ºF.

Grease two 8- or 9-inch round cake pans. Line the bottom of the pans with waxed paper, and grease the waxed paper.
In a large mixing bowl, whip the egg whites on medium until soft peaks form.

With the mixer running, gradually add 1/3-cup sugar.

Increase the mixing speed to high and continue beating until stiff peaks form. (The meringue should be shiny.)

In another large bowl, whip the yolks, the remaining 1/3-cup sugar, and the salt until thick and lemon colored, approximately 5 minutes.

Slowly add 6 ounces of chocolate and 1 Tbsp coffee; beat until well blended.

Gently fold ¼ of the egg whites into the yolk mixture to lighten it.

Carefully but thoroughly fold in the remaining whites until no streaks remain.

Pour the batter into the prepared pans.

Bake on the center oven rack for 25 minutes.

Turn off the oven and leave the cake inside for 5 minutes with the oven door closed.

Transfer the pans to a wire rack (the centers will fall).

Remove the waxed paper while the cake is warm. Cool completely.

Frosting and Garnishing:

For the frosting, melt 4 ounces of milk chocolate as directed for the cake.

Dissolve the coffee in 1/4 cup boiling water; add all at once to the chocolate, stirring continuously until smooth.

Cool completely.

In a large mixing bowl, beat the whipping cream at high speed until stiff peaks form.

Gently fold the chocolate mixture into the whipped cream.

To assemble the torte, level the top of each layer by cutting off the raised edges with a long serrated knife.

Place one layer on a serving plate.

Spread the layer with 1 cup of chocolate whipped cream.

Top with the remaining cake layer. Frost the top and sides of the torte with the remaining frosting.

Sprinkle to the top with 1 oz Bittersweet Chocolate shavings.

Foor for the Gods

I will definitely try this recipe. I have seen this in one of the food magazines and am inspired by it.

Ingredients:
1 14/ cups all purpose white flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt1 cup butter, cubed
1 cup white sugar
1 cup brown sugar
3 large eggs
1 cup pitted dates, chopped
1 cup walnuts, chopped

Directions:
1. Preheat oven to 350 F.
2. Grease and flour and 8 x 12 inch pan. Set aside.
3. Melt butter in a saucepan on medium heat.
Add the white and brown sugar and mix until well combined.
Remove from heat.
4. Add the eggs one at a time. Stir using a wire whisk.
Make sure egg is mixed in completely before adding the next.
5. Add the dates and walnuts. Mix well.
6. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well to combine then add to the date mixture. Do not overbeat.
7. Pour in an 8 x 12 inch pan.
Bake in the oven at 350F for 35-40 minutes or until the toothpick inserted comes out clean but not dry.
8. Cool completely before slicing. Slice by 1 1/2 x 2 inch then wrap with foil and colored cellophane.