ÜBER SCHOKOLADENKUCHEN
Translation: Beyond Chocolate Cake! This is a glorious chocolate cake, the ultimate in moistness. I'm thinking of substituting this for the usual boxed German Chocolate I usually make for my son's birthday this year. You could also call it: Death by Chocolate! Recipe & photo: perfect10cookbooks.com
Provided by Ellen Bales
Categories Chocolate
Time 55m
Number Of Ingredients 16
Steps:
- 1. In a large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
- 2. In a separate bowl, combine flour and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
- 3. In a small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix!
- 4. Grease and flour 2 9-inch cake pans. Line bottom of pans with parchment paper. Pour batter into prepared pans and bake in a preheated 350-degree oven for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans. Transfer to wire racks and cool completely before frosting.
- 5. FOR FROSTING: In a large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1 to 2 tsps. half-and-half.
RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
SCHOKOLADE KUCHEN
Chocolate cake from Switzerland. The frosting is to look like a spiderweb when done. From www.about.ch
Provided by under12parsecs
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Stir margarine until foam-like.
- Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
- Dissolve chocolate in 3 tablespoons of water and add to the mixture.
- Add almonds and biscuits.
- Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
- Grease 10 inch cake pan with margarine, pour mixture into pan.
- Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
- Frosting:.
- Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
- Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
- Let cake cool off after baking. Pour chocolate mixture evenly over cake.
- Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
- Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
- Hint: Store chocolate cake in the refrigerator.
Nutrition Facts : Calories 927.7, Fat 33.9, SaturatedFat 11.1, Cholesterol 112, Sodium 280.1, Carbohydrate 158.6, Fiber 5.8, Sugar 141.4, Protein 10.4
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