Almond Fudge Cakes Recipes

Steps:

• In a large bowl, beat the egg whites, milk, water, applesauce and extract until well blended. In a small bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt; gradually beat into egg white mixture until blended (batter will be thin)., Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with chips. Place pan on a baking sheet., Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 30 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., For sauce, puree the raspberries in a blender; strain to remove seeds. Stir in sugar and lemon juice. Spoon sauce onto dessert plates; top with cake wedges. Garnish each with 1 tablespoon whipped topping and a raspberry.

Steps:

• In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine cream cheese and confectioners' sugar until creamy. Fold in whipped cream and almond extract; set aside., For glaze, in a large saucepan, combine the confectioners' sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla., Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

Steps:

• Measure all cake ingredients into large mixer bowl.
• Beat until blended, then beat on high 3 minutes.
• Pour into three parchment paper lined or greased 9 inch round layer cake pans.
• Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
• Cool in pans 10 minutes, then invert onto cooling rack.
• Cool completely.
• Beat cream, cocoa and icing sugar until stiff peaks form.
• Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
• Add remaining layers with cream and nuts.
• Refrigerate until serving time.
• To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Steps:

• Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
• Beat in eggs, liqueur and vanilla.
• Combine dry ingredients.
• Stir in almonds.
• Add to sugar mixture alternately with bananas.
• Beat well.
• Pour batter into greased 10-inch Bundt pan.
• Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
• Cool 10 minutes.
• Remove cake from pan to wire rack to cool completely.
• Drizzle glaze over top and down side of cake. Make 16-20 servings.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
• Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
• Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
• To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
• Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Steps:

• Preheat oven to 160°C (320°F). Lightly grease a 22cm springform cake tin and line with non-stick baking paper. Place the butter and cacao in a saucepan over low heat and stir until smooth. Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume. Add the cacao mixture and almond meal and gently fold to combine. Pour into the tin and bake for 35-40 minutes or until just set. Allow to cool in the tin. Turn out and dust with extra cacao to serve.

Steps:

• Line a 9-inch baking pan with foil; spray foil with cooking spray.
• In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
• Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
• Spread in pan. Cool completely, about 2 hours.