CAKES WITH FRUIT AND WHIPPED CREAM RECIPES

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CHOCOLATE TRUFFLE CAKES WITH CAPPUCCINO WHIPPED CREAM ...



Chocolate Truffle Cakes with Cappuccino Whipped Cream ... image

These tiny chocolate truffle cakes, topped with cappuccino whipped cream, will satisfy any chocolate lover's craving.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 11

2 1/2 tablespoons unsalted butter, plus more for brushing the baking pans/rings
All purpose flour or cocoa powder for dusting the rings
4 ounces bittersweet chocolate, chopped
1 tablespoon Kahlùa
1 large room temperature egg
1 large room temperature egg yolk
3 tablespoons sugar
2 tablespoons confectioner's sugar
1 teaspoon unsweetened cocoa powder
1/4 teaspoon instant espresso powder
1/2 cup cold whipping cream

Steps:

  • Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
  • Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
  • Heat your oven to 350 degrees F.
  • Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
  • In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
  • Add 1/4 of the egg mixture to the chocolate mixture and stir.
  • Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
  • Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
  • Remove the cakes from the rings and onto a wire rack to cool completely.
  • Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
  • Gradually whisk in the whipping cream.
  • Whip with a hand mixer until you have stiff peaks, about 1 minute.

Nutrition Facts : Calories 533.64, FatContent 35.56, SaturatedFatContent 21.33, CarbohydrateContent 40.84, FiberContent 5.88, SugarContent 8.05, ProteinContent 10.79, SodiumContent 36.73, CholesterolContent 145.87

WHIPPED CREAM POUND CAKE RECIPE: HOW TO MAKE IT



Whipped Cream Pound Cake Recipe: How to Make It image

This Whipping Cream Pound Cake recipe never lasts long at family gatherings. Slices taste terrific whether served alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 35 minutes

Prep Time 15 minutes

Cook Time 01 hours 20 minutes

Yield 2 cakes (12 pieces each).

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Steps:

  • Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. If desired, serve with fruit.

Nutrition Facts : Calories 275 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 38g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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WHIPPED CREAM POUND CAKE RECIPE: HOW TO MAKE IT
This Whipping Cream Pound Cake recipe never lasts long at family gatherings. Slices taste terrific whether served alone or when topped with fresh fruit. —Shirley Tincher, Zanesville, Ohio
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
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Calories 275 calories per serving
  • Preheat oven to 325°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour alternately with cream, beating just until blended. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 80-85 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. If desired, serve with fruit.
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