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Coconut Chocolate Cake Recipe

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup shortening
  • 1/4 cup baking cocoa, unsweetened
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees fareinheit. Grease and flour a 13x9x2-inch baking pan. Sift flour, sugar, and salt into a large bowl; set aside.
  2. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil.
  3. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger.
  • 1/2 cup margarine, room temperature
  • 1/4 cup baking cocoa, unsweetened
  • 6 tablespoons milk
  • 1 pound (1 box) confectioners’ sugar, about 3 3/4 cups unsifted
  • 1 teaspoon vanilla extract
  • 2 cups flaked coconut
  • 1 cup chopped pecans

For icing, combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners’ sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans.

Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack. Once chilled it is ready to serve!

Tiramisu Recipe

  • 2 packages of Lady finger cookies
  • 2 1/2 cups of strong coffee
  • 1/2 cups coffee liqueur
  • 9 eggs separated
  • 1 3/4 cup of sugar
  • 1 1/2 tsp. of Vanilla
  • 1 1/2 pound of Mascarpone cheese
  • 1 cup of finely chopped semisweet chocolate
  • 1/2 cup of sweet cocoa powder
  1. Mix the cold coffee and the liquer in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
  2. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters. Add the Mascarpone and beat for 2 – 3 more minutes. Set aside.
  3. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color. Add the chopped semisweet chocolate and gently fold it into the mixture.
  4. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate-Mascarpone mixture. Repeat the procedure to make one more layer. Using a flour sifter cover the top of the Tiramisu, sprinkle a thin layer of sweet cocoa powder. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.

Flourless Chocolate Cake Recipe

  • 6 tablespoons unsalted butter, plus more or greasing the pan
  • 1 1/4 cups granulated sugar
  • 6 large eggs, separated
  • 5 tablespoons instant espresso
  • 6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
  • 6 tablespoons dark rum or Marsala
  • 1 1/2 cups ground, toasted, blanched almonds
  • All-purpose flour, for coating the pan
  • Confectioners’ sugar, for dusting
  1. Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don’t scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.Transfer the cake mixture to a mixing bowl and set aside.
  2. Preheat the oven to 375 degrees F.
  3. Butter and flour a 9-inch round cake pan.
  4. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture.
  5. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners’ sugar and cut into wedges before serving.

That’s it, let it cool and serve!