Chocolate Cake With Grand Marnier Frosting
Chocolate Cake With Grand Marnier Frosting
• INGREDIENTS
• 2 cups of sugar
• 1 ¾ cups of flour
• ¾ cups of Hershey’s Coca
• 1 ½ teaspoon of baking powder
• 1 ½ teaspoon of baking soda
• 1 teaspoon of salt
• 2 eggs
• 1 cup of milk
• ½ cup of canola oil
• 2 teaspoon of chocolate extract
• 1 teaspoon of vanilla extract
• 1 cup of boiling water
Frosting
• 1 8 ounce container of cool whip
• 4 ounces of cream cheese
• 1 tablespoon of mascarpone cheese
• 2 tablespoons of heavy whipping cream
• 1 1/2 cup of sifted powdered sugar
• 1 tablespoon of grand marnier
pbs 108 b2 grand marnier cake with chocolate chips part 2
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make.
The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book!
Grand Marnier Cake
Rum Balls Recipe - Christmas Cookie Special! Chocolate Rum Balls
Learn how to make a Chocolate Rum Balls Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Christmas Cookie Special - Chocolate Rum Balls Recipe!
Gypsy Tart - my 5th Bake of Christmas!
So for my 5th Bake of Christmas I thought I would share my sweet, traditional filled Gypsy Tart, topped with zesty mascarpone cheese. See the full recipe below -
Ingredients
450ml evaporated milk, chilled
350g dark muscovado sugar
8 sweet short crust pastry tartlet cases, baked blind
Icing sugar, to dust
For the mascarpone and limoncello cream
200g mascarpone cheese
2 tbsp limoncello
Zest of 1 lemon
Method
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Into a mixer, pour the chilled evaporated milk and add the sugar. Whisk on full speed for 15 minutes until the mixture doubles in volume and becomes pale with the consistency of soft whipped cream.
2. Pour the mixture into the tartlet cases and bake for 5 minutes. Remove from the oven and leave to cool, then once cool, chill in the fridge for at least 1 hour.
3. To make the mascarpone and limoncello cream, in a bowl beat the mascarpone cheese to soften. Add the limoncello and mix well until combined.
4. Remove the tarts from the fridge and lightly dust with icing sugar. Serve with the mascarpone and limoncello cream, topped with the freshly grated zest of a lemon.
Happy Baking,
Eric Lanlard xx
Grand Marnier Cookies Ep. 107
These cookies are light, buttery, and perfectly perfumed with Grand Marnier. Serve them for the holidays or anytime. They are a cinch to make! To see the printable recipe, check out my website:
Grand Marnier Cheesecake .mov
Barbed Rose Executive Chef Jason Chaney shows you how to prepare his Grand Marnier Cheesecake
Pecan kahlua cake tutorial
Pecan kahlua cake tutorial/recipe thing i did for Hamza. Decided to make a video tutorial for funsies! Enjoy and have fun!
Ingredients:
500 grams of sugar
10 eggs
500 grams of flour
2 spoonfulls of baking soda
500 grams of butter
pecan nuts
2-3 shots of kahlua
Recipe:
-Preheat oven at 150 degrees celsius
-Mix the eggs with the sugar until it has a milky cream colour and has risen up
-Add the flour with baking soda, mix it and melt the butter in the meantime.
- Add the butter and let it mix for a minute
- Add the pecan nuts (crush them if you want smaller pieces) and add kahlua
-Put in the oven for 1:30 if you use a shape like mine, if you use cake roll shapes 1 hour in the oven
Ejoy!
Vanilla Soufflé
These vanilla souffles are simply out of this world. So fluffy with a mousse like texture, almost melting in your mouth, light and airy and full of vanilla flavor. Such an amazing way of finishing your lunch or dinner.
#vanillasouffle
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
4 large eggs, separated
1 1/4 cup (300ml) milk
5 tbsp (50g) flour
3 tbsp (45g) sugar, for egg yolks
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt
3 tbsp (45g) sugar, for egg whites
For coating the ramekins
softened butter and sugar
Topping
powdered sugar
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Chocolate Sour Cream Bundt Cake - Easiest Chocolate Cake Recipe Ever!
Learn how to make a Chocolate Sour Cream Bundt Cake Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Chocolate Sour Cream Bundt Cake!
Chocolate Fever - Full Episode Friday
Wherever you go in the Deen house, you're bound to find chocolate, and today Paula is sharing some of her favorite recipes for when a chocolate craving attacks! She'll be making a fabulous Three Chocolate Cookie that will just melt in your mouth. Then, it's an old fashioned Fudge Pie that's out of this world. Finally, it's a Chocolate Grand Marnier Souffle. This show is perfect for all you chocoholics out there who are just itchin' from chocolate fever!
Three Chocolate Cookie -
Fudge Pie -
Chocolate Grand Marnier Souffle - Recipe link coming soon, see video for details to this recipe.
Enjoy Y'all!
For more great recipes visit pauladeen.com
Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit
Instead of making our own crème anglaise, Claire uses melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Claire Makes Individual Chocolate Soufflés | From the Test Kitchen | Bon Appétit
pbs 103 b2 - Chocolate Oblivion Truffle Torte - part 2
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. PBS 103: Chocolate Pies and Tortes
Chocolate Oblivion Truffle Torte
The Yankee Kitchen: Chocolate-Hazelnut Tartlets
Lifestyle Editor Amy Traverso shares a recipe for a decadent desert with a shortbread crust and a chocolate and raspberry filling.
Hi. I'm Amy Traverso, Lifestyle Editor at Yankee Magazine. I'm going to show you today how to make some delicious Chocolate Hazelnut Raspberry Tarts. They are a terrific holiday dessert or a little thing to pass around at your holiday party. So let's get cooking.
Now I'm going to make the shortbread crust. I start with a stick of room temperature butter and then a quarter cup of brown sugar, firmly packed. I'm going to turn on my mixer and mix it for about two minutes.
Now I'm just going to add my flour and some hazelnuts. Now these I have already pre-ground in the food processor so that they have sort of a nice, sandy texture.
Those are all the ingredients for the shortbread. It's very, very easy. You see how it starts to clump here. That means it's ready.
I'm going to take this and put it in the refrigerator. I'm going to cover it with some plastic wrap and let it chill for about 30 minutes.
To make the tart shells, you take your dough that's already chilled, you roll it into a little ball, and you press it into your mini-muffin pan. A mini-muffin pan is great for this. Then you just use your thumb and you make a little well, which you are going to put the chocolate into. So I've got all of my little balls of dough. It's much faster if you always do the same, do like with like. So first do the balls, and then press them.
To make the ganache, pour the chocolate chips into a heat-safe mixing bowl. In a heavy saucepan, heat the cream over medium-high heat until it just begins to simmer. Remove the cream from the heat immediately and pour it over the chocolate chips. Stir steadily until all the chocolate is melted and blended. Set aside or refrigerate for up to three days.
The shells are now baked and out of the oven. I'm going to show you how to fill them. To get them out of the pan, you just give them a little twist and then you gently lift them. If you've sprayed your pan ahead of time, you won't have any trouble doing that.
I've heated up a little bit of seedless raspberry preserves in the microwave for about 20 seconds. Now I just spoon a little bit of that in there. Then I take my chocolate ganache, which I have put into this zip-top bag. I'm going to cut a tiny hole in the bottom. Then I can use it just like a pastry bag. Then I take a raspberry and I put it right on top, and then I can dust that with powdered sugar to finish.
For this recipe and other delicious holiday recipes, you can go to YankeeMagazine.com.
Easy Fridge Cake with Grand Manier Cream
This cake is very easy and looks so pretty! It's also very versatile.
Ingredients:
Box of chocolate wafer cookies (You can use any cookie for this recipe)
1 pint of heavy cream (whipping cream)
1 Tablespoon of Grand Marnier (Or 2 teaspoons pf vanilla extract)
1/4 cup of powdered sugar
For more dessert ideas check out my playlist
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Canelé de Bordeaux - Crispy Baked French Custard Cakes - How to Make Canelés
Learn how to make Canelé de Bordeaux (Crispy Baked French Custard Cakes). Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Canelé de Bordeaux recipe!
Rose's Heavenly Cakes
By Rose Levy Beranbaum (Wiley, 2009)
Cuisinart Chocolate Souffle Cake
You and you guests will love this wonderfully decadent chocolate cake which can be enjoyed straight out of the oven or at room temperature. For a printable version of this recipe, see
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Learn how to make a “Burnt” Basque Cheesecake! That’s right, we’re burning a cheesecake, and this time, it’s on purpose! Believe it or not, by ignoring all the usual rules about cooking cheesecake, we get something easier to make, and maybe even more delicious. Plus, you have to admit; it’s got a pretty cool name. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy “Burnt” Basque-style Cheesecake!
You can also find my content on Allrecipes:
pbs 107 a1 - All American Chocolate Torte - part 1
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. This segment is intended to be a lesson in my basic mixing technique for the American butter layer cake and the French Génoise. There is no better way to see the consistency of the layer cake batter and the all important consistency of the génoise when it has been beaten for the full amount of time.
All-American Chocolate Torte
Chocolate Mousse for Valentine's Day
Chocolate for Valentine's Day! Get the full story - Visit to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. If you have questions, ask on the website. Thanks!!
Chocolate Cream Puff Swans - How to Make Swan Cream Puffs for Mother's Day
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Dessert is the best because....
Top baking bloggers weigh in on why dessert is the best part of a meal.
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pbs 110 b brownie puddle tart
view/post comments at Rose Levy Beranbaum. Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. This is the easiest no fail recipe for classic buttercream with no thermometer needed. But it's no fail only if you watch this video! Note how the entire surface of the syrup is bubbling which means it is hot enough to cook the egg yolks without over-cooking them and how the butter is added only when the yolk/syrup mixture is cool to the touch!
I promise you will adore the Brownie Puddle Tart. It will appear as individual brownies in the upcoming book.
Brownie Puddle Tart
Honeycomb Toffee - Homemade Sponge Candy - Food Wishes
Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!
You can also find my content on Allrecipes:
How to Make Amaretto Chocolate Sauce
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In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, ( shows us how to make Amaretto Chocolate Sauce. You can use Amaretto Chocolate Sauce for frosting, drizzling, filling your favorite sweets and pastries! Yum!
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Tropical Parfait from Chef Ivor Peters
Ivor Peters, executive chef at the Sugar Mill Hotel, prepares his Tropical Parfait dessert. His dessert serves six and although it takes quite a few steps, is worth every one. The parfait consists of:
3 large eggs (separated)
3/4 cup sugar
1 cup heavy cream
1 tablespoon lemon juice
1 tablespoon Grand Marnier liqueur
1/4 cup passion fruit puree
1/4 cup mango puree
1/4 cup guava puree (see Basics)