Feeding Friends: A Semi-Mexi Birthday Cake
If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Feeding Friends: A Semi-Mexi Birthday Cake might be a recipe you should try. One portion of this dish contains about 5g of protein, 31g of fat, and a total of 445 calories. For $1.34 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 10. This recipe is liked by 86 foodies and cooks. It will be a hit at your Birthday event. It works well as a dessert. This recipe from Feed Me Phoebe requires eggs, confectioners sugar, vanilla, and dark chocolate. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 26%. If you like this recipe, you might also like recipes such as Essentials: Feeding Your Friends (With Migas), Feeding Friends: Buffalo Cauliflower, and Feeding Friends: Cheese Fondue For Two.
Servings: 10
Ingredients:
7 ounces unsalted butter (the nice French kind if you can afford it, such as Lurpak or Beurre d'Isigny), cut into ½-inch cubes
1 tablespoon confectioners sugar
8 ounces creme fraiche
7 ounces good quality dark chocolate
5 large eggs
1/2 teaspoon ground cinnamon
¼ teaspoon ground clove
1 1/3 cup sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
Equipment:
microwave
cake form
oven
frying pan
mixing bowl
Cooking instruction summary:
Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.Finely chop the chocolate and melt it gently with the butter in the microwave, stirring regularly until fully melted. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition. Add the cocoa, cinnamon, and cloves, and stir until incorporated.Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is a bit crackly-looking and it only jiggles slightly, if at all. Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan onto a place. Then invert it again, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.Serve in wedges at room temperature, dusted with confectioners sugar if you like, or topped with a dollop of whipped cream or vanilla creme fraiche.Combine all ingredients in a small mixing bowl. Stir until fully incorporated. Taste and add more sugar, if desired. Serve over chocolate cake or as a decadent topping for an ice cream sundae.
Step by step:
1. Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.Finely chop the chocolate and melt it gently with the butter in the microwave, stirring regularly until fully melted.
2. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition.
3. Add the cocoa, cinnamon, and cloves, and stir until incorporated.
4. Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is a bit crackly-looking and it only jiggles slightly, if at all.
5. Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan onto a place. Then invert it again, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
6. Serve in wedges at room temperature, dusted with confectioners sugar if you like, or topped with a dollop of whipped cream or vanilla creme fraiche.
7. Combine all ingredients in a small mixing bowl. Stir until fully incorporated. Taste and add more sugar, if desired.
8. Serve over chocolate cake or as a decadent topping for an ice cream sundae.
Nutrition Information:
covered percent of daily need
