SOFTENED SALTED SWEET CREAM RECIPES

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ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT



Italian Cream Cheese Cake Recipe: How to Make It image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, FatContent 41g fat (19g saturated fat), CholesterolContent 117mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 90g carbohydrate (75g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

NIGELLA'S SALTED CHOCOLATE TART RECIPE - BBC FOOD



Nigella's salted chocolate tart recipe - BBC Food image

I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one. For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin.

Provided by Nigella Lawson

Prep Time 12 hours

Cook Time 30 minutes

Yield Makes 1 large tart (14 small slices)

Number Of Ingredients 14

2 x 154g/5½oz packets chocolate cookies, such as Oreos or Bourbons(28 small biscuits in all)
50g/1¾oz dark chocolate (min. 70% cocoa solids)
50g/1¾oz unsalted butter, softened
½ tsp smoked sea salt flakes (see tip section)
100g/3½oz dark chocolate (minimum 70% cocoa solids)
25g/1oz cornflour
4 tbsp full-fat milk
500ml/18fl oz double cream
50g/1¾oz cocoa powder, sieved
2 tsp instant espresso powder or strong instant coffee powder
75g/2½oz caster sugar
1 tsp vanilla paste or extract
2 tsp extra-virgin olive oil
¾ tsp smoked sea salt flakes

Steps:

  • For the base, snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves.
  • Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the crust tends to get too crumbly.
  • For the filling, finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.)
  • Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting.
  • Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
  • Pour into a wide measuring jug or batter jug (it should come to about the 600ml/1 pint mark). Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.
  • Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften.
  • Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on.
  • Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!

More about "softened salted sweet cream recipes"

ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
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NIGELLA'S SALTED CHOCOLATE TART RECIPE - BBC FOOD
I have always avoided making chocolate tarts because I have never really felt that the pastry served the chocolate, or was worth the effort. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. I never lie about how effortless something is to make, but no one will believe me on this one. For this recipe you will need a 23cm/9in deep-sided (approx. 5cm/2in deep), loosebottomed flan tin.
From bbc.co.uk
Reviews 4.5
  • Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!
See details


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