Melitta Mocha Fudge Cake 1996 Canadian Flourless Gluten Fre Recipes

MELITTA MOCHA FUDGE CAKE 1996 (CANADIAN) FLOURLESS, GLUTEN FRE

Steps:

• In a large saucepan add sugar, chocolate, coffee and butter.
• Stirring constantly, heat until melted and dissolved.
• Remove from stove and place in a large mixer bowl.
• Whisk the eggs.
• Slowly very slowly, add the eggs into the warm chocolate mixture.
• Beat on low speed until Just blended.
• Pour into a foil buttered lined 9 inch spring form pan.
• Bake 1 hour at 350 degrees, or just until ALMOST SET.
• Remove to a cooling rack.
• Cool thoroughly.
• Then place into the refrigerator.
• Slice next day, garnishing with whipped cream.

MOCHA FUDGE LAYER CAKE

Steps:

• Cake: Melt chocolate; set aside to cool. Cream butter in large mixing bowl; gradually add sugar beating well. Add eggs one at a time, beating well after each addition. Add chocolate and vanilla; Mix well.
• Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in boiling water. (Batter will be thin).
• Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely on wire racks. Split cake layers in half horizontally to make 4 layers.
• Filling: Beat whipping cream, vanilla and powered sugar together until soft peaks form. If needed add a little more powered sugar to get to thicken.
• Spread filling between layers.
• Frosting: Beat first 5 ingredients together until light and fluffy. Add cream if too stiff. Put icing on top and sides of cakes.

3 LAYER CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING (GLUTEN FRE

Steps:

• Start by making the Cake:.
• Preheat the oven to 350 degrees. Lightly grease the bottom of (3) 9" round pans. (I used a basic 3 pack of tin foil pans located in the baking section of the grocery store.) Set butter out on counter so it can soften at room temperature, salt for cake and filling. Put a metal bowl in the freezer to chill so it will be ready when you make the mousse.
• Sift flours together (sorghum flour, tapioca flour, and white rice flour). Add cocoa, xanthan gum, baking soda, cream of tarter and salt. (note: if you are using salted butter do NOT add salt.) (note: if you do NOT have a corn allergy you can replace 4 1/2 teaspoons baking soda and 1 7/8 cream of tarter with 3/4 teaspoon baking soda and 3 3/4 teaspoons baking powder.).
• In a separate large bowl, beat the butter until creamy (note: the longer you leave it setting out at room temperature the easier this will be). Slowly add the brown sugar and granulated white sugar, whip until fluffy.
• Add the eggs and egg yolks one at a time to the butter sugar mixture. Then add the vanilla.
• Turn the mixer to low and alternately add the flour mixture and coconut milk to the butter/egg/sugar mixture. (note: it will be very thick and difficult to mix, just take your time so it gets consistently mixed at each point).
• Pour (or scoop) equal amounts of the mixture into the prepared pans. Bake for 30-35 minutes until the cake is springy to the touch and a tooth pick comes out clean. Set on cooling racks to cool. Let the cakes cool completely before attempting to stack. If you would like a smooth edge you can trim the cakes to be the same size prior to adding chocolate mousse layers.
• While the cake is baking, prepare the mousse filling/frosting (I made a double batch):.
• Cut the butter into small cubes. In a small microwaveable bowl, combine the chocolate chips and butter. Melt in the microwave for 20-30 seconds at a time until smooth. Be careful not to boil he chocolate as it will change the consistency of the mousse and make a huge mess in the microwave.
• Add vanilla and 1/2 cup of heavy whipping cream to the chocolate/butter mixture until combine.
• Remove metal bowl from freezer, combine chocolate/butter mixture and remaining heavy whipping cream using a hand mixer. Whip until smooth and firm peaks begin to form. Do not over whip as the mousse will break and have a graining appearance. Cover mousse with plastic wrap and place in the refrigerator until ready to use.
• Putting the cake together:.
• Put a small amount of mousse and spread it in the center of the pan or plate you are making the cake on, this will keep it from moving while you frost it.
• Place the first layer of cake on top of the mousse, cover the top of the cake with mousse mixture. Repeat by stacking the next layer on top of the mousse. Using a cake knife or smooth spatula, cover the outside of the cake with mousse (the same way you apply frosting to a cake). Using a decorating bag filled with remaining mousse mixture, decorate the edges and top of the cake. If the mousse starts to melt or if your work space is warm, you may need to move mousse back to the refrigerator between layers to prevent it from melting). You can also use shredded coconut, chocolate chips, or chocolate shavings if you prefer for decoration.
• Refrigerate until ready to serve and left overs. I refrigerated mine over night before serving and it was still delicious and moist for 3-4 days after cutting.

EUROPEAN MOCHA FUDGE CAKE

Steps:

• Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
• Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
• Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
• For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
• Spread CREAMY COFFEE FILLING between layers, over top and sides of cake. Garnish with chocolate curls, if desired. Refrigerate 1 hour or longer before serving.

MOCHA FUDGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter the inside of a 12-to 14-cup Bundt pan with 2 teaspoons softened butter.
• Into a mixing bowl, sift together flour, baking powder, baking soda and salt.
• Put egg whites and 1/4 cup sugar into a food processor outfitted with the metal blade. Process about 8 seconds. With the machine running, add 2 tablespoons warm water through the feed tube. Process 2 minutes or until the mixture is thick and holds its shape. Scrape the mixture into a 1-quart mixing bowl.
• Add egg yolks, 1 1/2 cups sugar, the cocoa and coffee powder to the processor (do not wash it first). Process for 1 minute. Add butter, then process for 1 minute, stopping the machine occasionally to scrape down the bowl. Add vanilla and yogurt and process about 5 seconds.
• Add flour mixture and pulse just until it is almost totally incorporated. Do not overprocess.
• Scrape in the egg white mixture. Pulse 2 or 3 times or until egg whites are almost, but not totally, blended.
• Pour and scrape the mixture into the buttered pan. Bake 35 minutes, or until the cake pulls away from the sides of the pan and a toothpick inserted in the center comes out clean. Let the cake cool in the pan 10 minutes.
• Invert cake onto a wire rack and remove from the pan. Let cool completely. Frost with mocha frosting.

MARVELOUS MOCHA FUDGE

Steps:

• combine first 5 ingredients in a heavy pan.bring to a full rolling boil -- over medium heat -- stirring constantly -- boil and stir for 4-5 minutes --
• remove from heat, mix in remaining ingredients, stir till marshmallows are melted.pour into an 8x8" pan -- lined with aluminum foil --
• refrigerate 2-3 hours till firm.
• remove foil and cut into squares.