Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

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Delicious Peach Sauce Recipe Ingredients

How to Make Peach Sauce 

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

1. Prep the peaches.
   Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. (Find more details in my post How to Peel a Peach.) Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch).
2. Cook sauce.
   In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally.
3. Add salt and cornstarch.
   Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
4. Add vinegar, cool, and refrigerate.
   Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

• After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
• Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
• Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
• Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
• Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
• Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

• Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
• Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
• Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Other Divine Recipes Featuring Peaches

• Peach Muffins with Fresh Peaches and Sour Cream
• Individual Peach Upside-Down Spice Cakes
• Peach Blueberry Pie
• Peach Ice Cream
• Butterscotch Pudding Filled Peaches
• No Yeast Cinnamon Rolls with Peach Filling
• Tomato Peach Salad with Lime Dressing
• Grilled Peach Salad Recipe
• Roasted Peaches, Plums and Nectarines with Candied Walnuts

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

• Prep Time: 10 minutes
• Cooling Time: 120 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 50 minutes
• Yield: 2 1/2 cups
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
• 1 cup granulated sugar, or more to taste
• 1/3 cup water
• Zest and juice from 1 large navel orange
• Zest and juice from 1 large lemon
• Pinch or 2 of kosher salt
• 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
• 1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

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Instructions

1. In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
2. Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
3. Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
4. Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

• Author: Lee Clayton Roper
• Category: Sauces
• Method: Stovetop
• Cuisine: American

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why This No Bake Chocolate Peppermint Cheesecake is the Ultimate Dessert

The inspiration for this recipe came during a chance encounter with my good friend Nancy Jones in the baking aisle of the grocery store just weeks before Christmas. Curious about her holiday dessert plans, she shared her go-to cheesecake tradition for family gatherings. Armed with her verbal recipe, I recreated it for a dinner party a few days later. It was such a big hit that Mom and I decided to include it in our first cookbook, A Well-Seasoned Kitchen®!

Ingredients for Chocolate Peppermint Cheesecake

Step-by-Step Instructions for Making Chocolate Peppermint Cheesecake

Storing Frozen Peppermint Cheesecake

Store the cheesecake well-wrapped in the freezer. When first placing it in the freezer, make sure it’s level – otherwise, you’ll end up with a crooked cheesecake!

Serving and Presentation Ideas for the Chocolate Peppermint Cheesecake

Variations and Additions to the Chocolate Peppermint Cheesecake Recipe

Easy Frozen Chocolate Peppermint Cheesecake Recipe

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Indulge in a slice of heaven with our irresistible Frozen Chocolate Peppermint Cheesecake. This no-bake, easy to prepare dessert combines the rich and creamy goodness of cheesecake with delightful bites of chocolate and invigorating peppermint, all nestled in a delectable chocolate crust. Every bite is a perfect balance of velvety smoothness and refreshing coolness that will leave your tastebuds tingling with delight!

• Yield: 12 servings

Ingredients

• 1 3/4 cups Oreo cookie crumbs (finely grind around 20 cookies in a food processor)
• 4 tablespoons butter, melted
• 1 package (8 ounce) cream cheese, softened
• 1 can (14 ounce) sweetened condensed milk
• 1 cup crushed hard peppermint candy (canes work well) – see body of post for directions on how to crush
• 1/2 cup mini chocolate chips
• 2 cups whipping cream, plus more for garnish

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Instructions

1. In a medium mixing bowl, stir together cookie crumbs and butter. Firmly press into the bottom of either a 9” springform pan or a 9 by 13-inch pan.  Wrap with plastic wrap and refrigerate.
2. Beat cream cheese at high speed with an electric mixer until fluffy. Add condensed milk and beat well. Stir in peppermint candy and chocolate chips.
3. Using an electric mixer, whip the cream until peaks form and fold into the cream cheese mixture until no white streaks remain.
4. Spoon filling into the prepared pan, smoothing the top. Freeze until firm (at least 4 hours, preferably overnight).
5. Remove from freezer shortly before serving (it melts fairly quickly!) and garnish the top or individual servings with whipped cream and/or crushed peppermint candies.

Notes

Make ahead: This dessert can be made up to 1 month ahead, well-wrapped and kept frozen.
Crust variation: The crust can also be prepared with 1 1/2 cups chocolate wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter.

Crust variation: The crust can also be prepared with 1 1/2 cups chocolate wafer crumbs, 1/4 cup sugar, and 1/4 cup melted butter.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: Frozen dessert
• Method: No Bake
• Cuisine: American

Other Make Ahead Dessert Recipes You Might Like

• Easy Frozen Lemon Dessert
• Aunt Dee-Dee’s Cheesecake
• Frozen Strawberry Cream Pie
• Frozen Brandy Alexander Pie
• Pavlova with Berries
• Sticky Ginger Cake
• Sticky Toffee Pudding
• Apple Bundt Cake
• Jam Cake Recipe with Caramel Frosting

The post Easy Frozen Chocolate Peppermint Cheesecake Recipe appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

A Favorite Dessert Growing Up

Growing up, dinner at Aunt DeeDee’s house was always a treat because we could count on enjoying her famous cheesecake. Imagine a cheesecake that’s luxuriously creamy, light, and bursting with flavor – that’s Aunt DeeDee’s masterpiece! It was the perfect way to end a delicious meal, bringing the whole family together, from aunts and uncles to cousins and grandmothers, all savoring the goodness of Aunt DeeDee’s cherished dessert.

Why You’ll Love This Sour Cream Cheesecake

Baked Cheesecake Ingredients

How to make Cheesecake with Sour Cream

Here’s an overview of how to put this delectable dessert together:

1. Prep ingredients and oven.
   Bring all ingredients to room temperature. Preheat oven to 350 degrees.
2. Make graham cracker crust and topping; bake.
   In a medium mixing bowl, whisk together cracker crumbs and confectioners sugar. Stir in melted butter. Set aside 1/4 cup (for topping). Firmly press the remaining crumb mixture into the bottom of one 9-inch pie pan. Bake crust for 8 minutes. Remove and set aside; leave the oven on.
3. Add cream cheese layer; bake.
   Using an electric mixer with the paddle attachment, beat cream cheese until soft. Add granulated sugar; mix well. Add eggs, one at a time, scraping the sides of the bowl after each addition. Process just until blended and smooth (don’t overmix). Spoon (or pour) into the pie crust; smooth the top. Bake for 15 minutes or just until set (not jiggly).
4. Add sour cream layer.
   While the cream cheese layer is baking: in a medium mixing bowl, stir together sour cream, granulated sugar and vanilla. When the cream cheese layer is done, open the oven, pull out the rack with the cake, and carefully spoon the sour cream mixture evenly on top of cheesecake, in a circular pattern from the outside in; smooth the top.
5. Finish baking.
   Bake for another 20 to 25 minutes or until set. When you gently shake the pan (or the rack it’s baking on), the cheesecake should be slightly jiggly in the middle, but not around the outside. If the filling is sloshy, it’s not done.
6. Add crumb topping; cool.
   Remove from oven, place on a wire rack, and immediately sprinkle the reserved crumb mixture evenly on top of cake. Cool.
7. Refrigerate, then freeze.
   Wrap well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours and up to 1 month. Thaw and serve at room temperature.

How to Cut Cheesecake

How to Serve Baked Cheesecake

My favorite way to serve this cheesecake is with sliced strawberries arranged on top. Here’s how to slice the strawberries:

1. Cut off strawberry tops.
2. Place the cut side down (and pointy end up) of a strawberry on a cutting board; slice vertically into 1/4-inch pieces.
3. Place on a paper towel to remove excess moisture before putting on cheesecake.

Other Cheesecake Toppings

Storing Baked Cheesecake

Wrap cooked and cooled cheesecake well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours and up to 1 month. Thaw and serve at room temperature.

Aunt DeeDees’s Sour Cream Cheesecake

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There’s nothing quite like the indulgent, creamy goodness of a homemade cheesecake. And when it comes to this classic dessert, Aunt Dee-Dee’s Cheesecake with Sour Cream Topping is simply divine. With a buttery, slightly crunchy graham cracker crust and an ultra-smooth filling that’s perfectly baked in a pie dish, this cheesecake is a dream come true for any dessert lover. And the best part? You don’t even need to bother with a water bath.

• Yield: 1 9-inch pie

Ingredients

Graham Cracker Crust and topping

• 1 1/4 cups graham cracker crumbs (36 individual crackers, or 9 sheets)
• 2 tablespoons confectioner’s (powdered) sugar
• 5 tablespoons salted butter, melted

Cream Cheese Layer

• 1 1/4 packages (10 ounces) block cream cheese, at room temperature
• 2 1/2 tablespoons granulated sugar
• 2 large eggs

Sour Cream Layer

• 1 1/4 cups sour cream
• 1/2 cup + 2 tablespoons granulated sugar
• 3/4 teaspoon vanilla extract

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Instructions

Bring all ingredients to room temperature. Preheat oven to 350 degrees.

Graham Cracker Crust and Topping

1. In a medium mixing bowl, whisk together cracker crumbs and confectioners sugar. Stir in melted butter. Set aside 1/4 cup.
2. Firmly press the remaining crumb mixture into the bottom of one 9-inch pie pan. Bake crust for 8 minutes. Remove and set aside; leave the oven on.

Cream Cheese Layer

1. Using an electric mixer with the paddle attachment, beat the cream cheese until soft.
2. Add the granulated sugar; mix well.
3. Add eggs, one at a time, scraping the sides of the bowl after each addition. Process just until blended (don’t overmix).
4. Spoon (or pour) into the pie crust; smooth the top. Bake for 15 minutes or just until set (not jiggly).

Sour Cream Layer

1. While the cream cheese layer is baking: in a medium mixing bowl, stir together sour cream, granulated sugar and vanilla. Set aside.
2. When the cream cheese layer is done, open the oven, pull out the rack with the cakes, and spoon the sour cream mixture evenly on top of cheesecake, in a circular pattern from the outside in; smooth the top.
3. Bake for another 20 to 25 minutes or until set. When you gently shake the pan (or the rack it’s baking on), the cheesecake should be slightly jiggly in the middle, but not around the outside. If the filling is sloshy, it’s not done.
4. Remove from oven, place on a wire rack, and immediately sprinkle the reserved crumb mixture evenly on top of cake. Cool.
5. Wrap well with plastic wrap, then foil, and refrigerate. When cold, freeze for at least 24 hours. Thaw and serve at room temperature

Notes

Make ahead: Cheesecake can be made up to 1 month ahead and kept frozen. Thaw and serve at room temperature.

• Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: dessert, make ahead
• Method: Bake
• Cuisine: American

More Dessert Recipes

• Easy Frozen Lemon Dessert
• Frozen Strawberry Pie
• Ginger Blueberry Lemon Tart
• Chocolate Pecan Pie
• Old Fashioned Jam Cake with Caramel Frosting
• Magic Lemon Pudding Cakes
• Sticky Ginger Cake
• Sticky Toffee Pudding Cake

The post Aunt DeeDee’s Cheesecake with Sour Cream Topping appeared first on A Well Seasoned Kitchen.

Why you’ll love this Moist Banana Cake with Raspberries

This beautiful, delicious Banana Raspberry Cake with Lemon Frosting recipe comes from my cousin Barb’s daughter Mindy Newlin. Surprisingly easy to prepare, the buttermilk and bananas in the batter keep the cake super moist, and the lemon-cream cheese frosting is simply divine. And the fresh raspberries stuffed between the cake layers provide brightness and color (yes, they’re also inside, not just on top!).

What you will need for this Layered Banana Cake

Moist Banana Cake Recipe Variations and Substitutions

How to make Banana Cake from Scratch

Make Ahead Instructions

Cake layers and frosting can be made up to 24 hours ahead and stored separately in the refrigerator. Wrap the cake layers in plastic wrap and place the frosting in an airtight container. Both can also be frozen for up to 2 months. Bring to room temperature to assemble and frost the day of serving.

How to serve this Homemade Banana Cake with Raspberries

Serve with your favorite ice cream — I like it with Butter Pecan, Sea Salt Caramel or French Vanilla.

How to store this Moist Banana Cake Recipe

To store assembled cake, place in a tall covered cake pan, or wrap loosely with plastic wrap (I stick toothpicks in the top and sides of the cake to keep the plastic from sticking to the frosting). Refrigerate for up to 2 days.

Homemade Banana Cake with Lemon Frosting

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If you’re looking for a delicious and impressive dessert to serve at your next gathering or special occasion, look no further than this Moist Layered Banana Cake with Raspberries and Lemon Frosting. This cake is packed with flavor, from the moist and tender banana cake layers to the tart, juicy raspberries nestled in the middle. The creamy, tangy lemon frosting adds a bright and refreshing finish to this decadent treat.

• Prep Time: 20 mins
• Frosting + Assembly Time: 10 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 14 servings

Ingredients

Banana Raspberry Cake

• 1 1/2 cups granulated sugar
• 1/4 cup salted butter, softened and at room temperature
• 3 large eggs, at room temperature
• 1 3/4 cups all-purpose flour, preferably unbleached
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup buttermilk
• 1 cup mashed banana (2 medium or large)
• 1 teaspoon vanilla extract

Lemon Frosting

• 6 ounces regular or low-fat cream cheese, softened
• 2 tablespoons butter, softened
• 2 1/2 to 3 teaspoons lemon zest (from about 2 lemons)
• 1/2 teaspoon vanilla extract
• Dash salt
• 2 1/2 cups powdered (confectioners) sugar, sifted
• 1 3/4 cups fresh raspberries, divided

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Instructions

Banana Raspberry Cake

1. Preheat oven to 350 degrees. Coat 2 (8-inch) round cake pans with nonstick cooking spray. Line bottoms with parchment or wax paper. Spray paper with cooking spray and dust each pan with flour.
2. In a mixing bowl of an electric mixer, beat the sugar and butter at medium speed for 3 minutes, or until well blended. Add eggs, one at a time, beating well after each addition.
3. In a medium mixing bowl, whisk together the flour, baking powder and salt.
4. In a small mixing bowl, stir together the buttermilk, banana and vanilla.
5. With mixer running, add the flour mixture and banana mixture alternately with the sugar mixture, beginning and ending with the flour mixture. Beat just until combined (do not overmix).
6. Divide batter equally between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool in pans 12 minutes on a wire rack. Remove from pans, peel off paper, and cool completely on wire rack.

Lemon Frosting

1. In the bowl of an electric mixer, beat the cream cheese, butter, lemon zest, vanilla and salt at high speed until light and smooth.
2. With mixer on low speed, gradually add the powdered sugar, beating until well blended.

Assembly

1. Place one cake layer on serving plate and spread 1/3 cup frosting over the top.
2. Arrange 1 1/4 cups of the raspberries in a single layer over the frosting, placing the raspberries on their side.
3. Place second cake layer on top of the raspberries. Spread remaining frosting on the top and sides of the cake.
4. Decorate the top with remaining raspberries. I like to put a single row of raspberries along the outside edge.
5. Store in refrigerator until just before serving.

Notes

High Altitude: Above 7,500 feet, cream butter and sugar on high speed for 3-5 minutes; reduce baking powder by 1/2 teaspoon.

Make Ahead: Cake layers and frosting can be made up to 24 hours ahead and stored, wrapped, in the refrigerator. Bring to room temperature to assemble and ice the day of serving.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: desserts, cakes, easy entertaining
• Method: Bake

The post Moist Layered Banana Cake with Raspberries and Lemon Frosting appeared first on A Well Seasoned Kitchen.

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why You’ll Love This Recipe for Chocolate Biscuit Cake

This unusual cake is simply divine. The combination of crunchy biscuits (cookies), smooth chocolate and silky cream creates a heavenly texture that will melt in your mouth with every bite. Chopped nuts add a bit of crunch and dried fruits give it a chewy tang. Get ready to indulge in this rich and heavenly dessert!

Chocolate Biscuit Cake is Fit for a King!

In 2011, Prince William and Princess Kate made a royal choice for their reception – selecting their individual wedding cakes. The prince picked a dessert that caught my attention: the Chocolate Biscuit Cake. Being unfamiliar with it, I was intrigued and set out to discover more. The mere name of this cake – a combination of chocolate and biscuits (what Americans call cookies) – was enough to make my mouth water. So, I embarked on a culinary quest, scouring the internet for recipes. To my surprise, I found multiple variations of the cake. After some experimentation, I finally perfected my own unique recipe for this delectable treat.

Biscuit Cake Recipe Ingredients

According to the British newspaper The Daily Mirror, the McVitie Company made the cake for the royal wedding reception. So, I decided the cake should include McVitie’s Digestive Cookies as a key ingredient. Searching through other British recipe sources, it became clear that this cake should also include raisins, dried cherries, nuts – and of course, lots of dark chocolate! Here’s the full list of what you’ll need to make my version of this fabulous cake (quantities are included in the recipe card below):

• McVities Digestives (or biscuits) with Dark Chocolate Coating – see substitutes in next section
• Raisins
• Dried cherries
• Roasted walnuts
• Roasted pistachios
• Butter
• Dark chocolate (around 50 to 60% cacao)
• Whipping cream
• Lyle’s Golden Syrup – see substitutes in next section

Biscuit Cake Optional Ingredients

I also like to include these two ingredients, for a bit of freshness and zip:

• Orange zest, optional
• Brandy, optional

Biscuit Cake Chocolate Ganache Icing Ingredients

Biscuit Cake Variations and Substitutions

How to Make No Bake Chocolate Biscuit Cake and Chocolate Ganache Icing

Serving Chocolate Biscuit Cake

To serve, slice cake into 12 wedges and place on individual dessert plates. Keep the portions small as this cake is very rich!

How Do You Store a Biscuit Cake?

I recommend storing chocolate biscuit cake in the refrigerator. Once the chocolate icing hardens, wrap loosely with plastic wrap or foil. It can also be well wrapped and frozen.

How long does Chocolate Biscuit Cake last?

If refrigerated, this cake will last for up to 2 weeks – but I think it tastes best within 4 to 5 days of preparation. It will last up to 2 months in the freezer.

Should chocolate biscuit cake be kept in the fridge?

I recommend storing Chocolate Biscuit Cake in the refrigerator for up to 2 weeks (but is best within 5 days), or in the freezer for up to 2 months.

More Recipes for a Royal Menu

• Roasted Beef Tenderloin
• Mustard Crusted Rack of Lamb with Mint Sauce
• Pistachio Crusted Fish
• Shrimp and Crab Au Gratin
• Roasted Green Beans
• Asparagus Soufflé
• Asparagus Wrapped in Prosciutto
• Twice Baked Potato Casserole
• Salad with Pear and Goat Cheese
• Mixed Greens Salad with Apples

No Bake Chocolate Biscuit Cake Recipe

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No-Bake Royal Chocolate Biscuit Cake is a decadent treat that’s sure to satisfy your sweet tooth. Made with crumbled biscuits (cookies), nuts, dried fruits, melted chocolate, creamy butter and cream, this cake is a luxurious and indulgent dessert that’s fit for royalty. The combination of crunchy biscuits (cookies), smooth chocolate and silky cream creates a heavenly texture that will melt in your mouth with every bite. Chopped nuts add a bit of crunch and dried fruits give it a chewy tang. Get ready to indulge in this rich and heavenly dessert!

• Prep Time: 15 mins
• Refrigeration time: 4 hours
• Cook Time: 5 mins
• Total Time: 4 hours 20 minutes
• Yield: 12 servings
• Diet: Vegetarian

Ingredients

Chocolate Biscuit Cake

• 4 cups broken McVities digestives (or biscuits) with dark chocolate coating (pieces should be around the size of an almond, or slightly smaller) – see Note
• 1/4 cup chopped toasted walnuts, plus more for garnish (if desired)
• 1/4 cup chopped toasted pistachios
• 1/4 cup raisins
• 1/8 cup dried cherries
• 1/2 cup butter, sliced
• 10 ounces dark chocolate (around 50 to 60% cacao), broken into pieces
• 3/4 cup whipping cream
• 1/4 cup Lyle’s Golden Syrup – see Note
• 1 teaspoon orange zest, optional
• 1 teaspoon brandy, optional

Chocolate Ganache Icing

• 8 ounces dark chocolate (around 50 to 60% cacao), broken into pieces – can also use melting wafers
• 1/4 cup whipping cream

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Instructions

Chocolate Biscuit Cake

1. Spray a 9-inch spring form pan with nonstick cooking spray. Line the bottom with parchment paper.
2. In a large mixing bowl, stir together the broken biscuits, walnuts, pistachios, raisins and cherries. Set aside.
3. In the top of a double boiler, melt the butter and 10 ounces of chocolate, stirring constantly. Remove from heat; add 3/4 cup cream, golden syrup, orange zest and brandy and stir until well combined.
4. Pour chocolate mixture over biscuit mixture and stir until well blended and all the biscuit pieces are coated with chocolate.
5. Spoon mixture into prepared pan, pressing down and smoothing out the top as much as possible (it will be lumpy, but this will be the bottom of the cake so it’s okay). Refrigerate for at least 3 hours.

Chocolate Ganache Icing and Assembly

1. In the top of a double boiler, stir together  1/4 cup cream and 8 ounces dark chocolate until melted and well blended. Set aside to cool.
2. Remove cake from refrigerator. Release spring on the side of the pan and slowly remove. You may need to use a knife to separate the cake from the sides of the pan. Invert cake onto a cake platter or other serving dish. Remove bottom of the pan, then carefully peel off parchment paper. Using a paper towel, wipe off any liquid remaining from the nonstick cooking spray.
3. When the icing is a spreadable consistency, quickly spread it over the top and sides of the cake to cover. (You need to move quickly because the cake is very cold which will cause the icing to start setting fairly quickly.) Place cake in the refrigerator, uncovered, for around 1 hour or until the chocolate icing hardens.

Notes

Optional garnishes: Melt 2 ounces dark chocolate in the microwave, on 50% power, for 30 seconds or just until melted. Spoon into in a zip top baggie; seal and cut off a small portion of one corner. Drizzle chocolate over cake. Place a mound of around 1 teaspoon roasted walnut pieces in the center of the cake (can be done either before or after adding chocolate drizzle)

Note on McVities Digestive Biscuits: these British cookies are available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. Can substitute Petite Beurre Biscuit cookies or graham crackers

Note on Lyle’s Golden Syrup: This British product is available in specialty food stores, at Cost Plus World Market and in the specialty food aisle of some grocery stores. You can substitute light or dark corn syrup, maple syrup or honey.

Make ahead: Cake can be prepared and stored at room temperature for up to 2 days, in the refrigerator for up to 2 weeks (but is best within 5 days), or in the freezer for up to 2 months. Wrap with plastic wrap after the chocolate icing has hardened.

• Author: Lee Clayton Roper
• Category: make ahead
• Method: No bake
• Cuisine: British

The post Royal Chocolate Biscuit Cake Recipe appeared first on A Well Seasoned Kitchen.

Pudding Cakes are Magic!

My maternal grandmother Nama was a true Southern woman – elegant, smart, friendly, always a smile on her face. And, of course, she was a fabulous cook and hostess. Fortunately, my mom kept many of Nama’s recipes and passed them down to me, my brother and many of my cousins. One of my favorites has always been Nama’s easy, 8 ingredient recipe for delicate Lemon Pudding Cakes. Full of cool lemony flavor, it’s been a crowd pleaser for years.

Lemon Pudding Cake Recipe

These light and luscious little cakes are actually two desserts in one – lemon pudding and lemon cake, combined in layers. Calling for only eight readily available ingredients, they’re surprisingly easy to prepare, as you only need to make one batter. And, no need for frosting – they are pretty enough without it! Just sprinkle a little powdered sugar on top and garnish with a few fresh blueberries or raspberries, and you have a casually elegant and impressive dessert.

Ingredients for Lemon Pudding Cakes

Not only are these pudding cakes super easy to prepare, all of the ingredients are readily available at local grocery stores. Chances are they’re already in your pantry! Here’s what you’ll need:

• Large eggs
• Fresh lemon zest
• Fresh lemon juice
• Salted butter – can use unsalted, just add a bit more salt
• Granulated sugar
• All-purpose flour, preferably unbleached
• Pinch salt
• Whole milk – don’t substitute lower fat milk; the cakes won’t taste as good!
• Fresh berries (or Strawberry Topping), for serving
• Powdered (confectioners) sugar, for garnish

Storing Magic Lemon Pudding Cakes

These delectable cakes can be well wrapped and stored in the refrigerator. I like to serve them within 24 hours, but they will last up to 4 days.

Perfect Pairings for Lemony Pudding Cake

Definitely top these cakes with some sort of berries – blueberries, raspberries, blackberries, strawberries – or a mixture. As mentioned above, our easy Strawberry Topping is also delicious with these cakes – either scooped on top or passed on the side. In addition, I often serve them with one of these cookies, too:

• Ginger Spice Cookies ( in my cookbook “Fresh Tastes”)
• Pecan Chocolate Toffee Bars
• Pecan Snowball Cookies

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Other individual dessert recipes to try:

• Chilled Lemon Soufflés
• Easy Frozen Lemon Dessert
• Pecan Cookie Cups with White Chocolate Mousse
• Individual Butterscotch Pies
• Butterscotch Pudding Filled Peaches
• Individual Blueberry Cakes

Lemon Pudding Cake Recipe

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Sweet, tangy and pillowy light, my grandmother Nama’s recipe for these little Lemon Pudding Cakes are a refreshing way to end any meal. They’re made with just one easy batter that magically forms into two layers when baked – fluffy, moist lemon cake on top with creamy lemon pudding below, resulting in a dazzling amount of luscious lemony taste. The secret to the batter forming into two layers is in how it’s baked!

• Prep Time: 10 mins
• Chill Time: 60 mins
• Cook Time: 40 mins
• Total Time: 1 hour 50 minutes
• Yield: 6 to 8 servings

Ingredients

• 2 large eggs, separated
• 2 tablespoons fresh lemon zest
• 5 tablespoons fresh lemon juice
• 2 tablespoons salted butter, melted and cooled
• 1 cup granulated sugar
• 1/4 cup all-purpose flour, preferably unbleached
• Pinch salt
• 1 1/2 cups whole milk
• Fresh berries (or Strawberry Topping), for serving
• Powdered (confectioners) sugar, for garnish

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Instructions

1. Preheat oven to 350 degrees. Butter 6 to 8 custard cups or ramekins (see Note).
2. In a large mixing bowl, whisk together egg yolks, lemon zest, lemon juice and melted butter.
3. In medium mixing bowl, whisk together the sugar, flour and salt. Whisk half the flour mixture into the egg yolk mixture, then whisk in half the milk. Repeat with remaining flour mixture and milk. Don’t overmix.
4. With an electric mixer, beat 2 egg whites just until stiff (don’t overbeat). Gently fold into custard until well mixed.
5. Divide custard mixture equally among prepared ramekins (they will be almost full). Place in a large baking dish or roasting pan big enough to hold them without touching. Pour hot tap water into baking dish to come halfway up sides of ramekins. Bake for 35 to 45 minutes, or until puffy and lightly golden brown on top.
6. Remove cakes from water bath and place on a wire rack to cool. Bring to room temperature, then cover and chill.
7. Around 30 to 45 minutes before serving, remove cakes from the refrigerator and bring to room temperature. Serve with fresh blueberries, raspberries or Strawberry Topping. Dust with powdered sugar, if desired.

Notes

High altitude adjustment: Beat egg whites until soft peaks form, not stiff peaks.

Note on lemon juice and zest: Three lemons should provide the needed zest and juice.

Note on number of ramekins: The number of ramekins needed (and therefore the total number of servings) depends on their size. If you are using 4 ounce ramekins, then you will need 8. We think that 6 ounce ramekins make the best serving size.

Make ahead: Custard cups can be made up to 1 day ahead and stored, covered, in the refrigerator.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: easy desserts, make ahead
• Method: baking
• Cuisine: American

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I love individual desserts. There’s something so elegant and fun about giving each guest their very own special delicacy. Plus, serving is so easy – no cutting or portioning out pieces! These Valentine’s Mini Cakes are my newest favorite.

What’s in Valentine’s Mini Cakes?

For Valentine’s Day this year, I thought it would be fun to create mini heart cakes for dessert. Fortunately, I had mini heart cake pans (mine are from Le Creuset)! I started with the cake batter from one of my most popular recipes – Banana Raspberry Cake with Cream Cheese Frosting. The addition of buttermilk and bananas to basic cake ingredients not only amps up the flavor, they keep these mini cakes super moist.

Instead of the original cake’s frosting, I created a lighter, even more lemony cream cheese glaze that envelopes each mini cake in a scrumptious layer of tangy creaminess.

Can I bake these cakes in mini bundt pans or muffin tins?

Yes, you can. I tested making these delicious mini cakes in various pans – mini heart cake tins, mini (1 cup volume) bundt pans and individual heart-shaped springform pans. The good news is they worked beautifully in all of them! You could also make them in standard muffin tins or ramekins.

Can I freeze Valentine’s Mini Cakes?

Yes, these heart cakes can be frozen for up to 2 months. Wrap each cake with plastic wrap, then with foil before freezing. Thaw overnight in the refrigerator. I prefer freezing cakes without the glaze, but you can also freeze glazed cakes as well. They come out prettier if glazed the day of serving.

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Other Desserts you might like

• Coeur à la Crème with Strawberry-Currant Sauce
• Frozen Lemon Velvet Pots de Crème
• Pecan Cookie Cups with White Chocolate-Rum Mousse
• Individual Butterscotch Pies
• Berry Cream Parfaits
• Individual Blueberry Cakes
• Warm Chocolate Cake
• Almond Raspberry Cookies
• Mini Plum Tarts

Valentine’s Mini Cakes with Lemon Glaze and Strawberry Topping

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For these adorable Valentine’s Mini Cakes, I translated one of my most popular dessert recipes into individual heart-shaped cakes. These little bites of heaven are super moist and flavorful, due to the addition of buttermilk and banana in the cake batter. And, they are enveloped in a delectable lemony-cream cheese glaze. Quick and easy Strawberry Topping is served alongside and adds color, freshness and texture. So scrumptious, so pretty, so filled with love!

• Yield: 6 servings

Ingredients

Mini Cakes

• 3/4 cup granulated sugar
• 2 tablespoons salted butter, softened
• 2 large eggs
• 7/8 cup all-purpose flour, plus more for dusting pans
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 1/2 cup buttermilk, whole or low fat
• 1/2 cup (1 – 2) mashed ripe banana
• 1/2 teaspoon vanilla extract

Lemon Cream Cheese Glaze

• 3 ounces regular or low fat cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• Dash salt
• 1 cup confectioners (powdered) sugar (or more as needed), sifted

STRAWBERRY TOPPING

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Instructions

Mini Cakes

1. Preheat oven to 350 degrees. Coat 6 nonstick muffin cups (round or heart-shaped) or 5 mini bundt cups (1 cup volume) with nonstick cooking spray. Dust cups with flour.
2. In the bowl of an electric mixer, beat sugar and butter at medium speed for 3 minutes, or until well blended. Add eggs, one at a time, beating well after each addition.
3. In a medium mixing bowl, whisk together flour, baking powder and salt.
4. In a small mixing bowl, stir together buttermilk, banana and vanilla.
5. With mixer running, add flour mixture and banana mixtures alternately to the sugar mixture, beginning and ending with flour mixture. Beat just until combined (do not overmix).
6. Divide batter equally between the prepared pans (see Note on pans below) and bake for around 20 minutes for hearts/muffins or 23 – 25 minutes for mini bundt cakes, until a toothpick inserted into the middle of a cake comes out clean.
7. Remove pan from oven and place on a wire rack. After 1 minute, gently run a table knife around the edges of each cake. Leave cakes in pan for another 9 minutes, then gently remove and place on wire rack to cool completely.

Lemon Cream Cheese Glaze

1. In the bowl of an electric mixer, beat cream cheese, butter, lemon juice, lemon zest, vanilla and salt at high speed until light and smooth.
2. With mixer on low speed, gradually add the powdered sugar, beating until well blended. For a thinner glaze (like heart cakes in my photos), stop now. For a thicker glaze (like mini bundt cake in my photos), add more powdered sugar.
3. With thinner glaze, I like to brush on top and side of cakes. With thicker glaze, spoon glaze over top of cakes, allowing it to drizzle down the sides.

Serve with Strawberry Topping spooned on top or alongside cakes.

Notes

High altitude: No adjustments necessary.

Note on pans: the muffin tins will be 3/4 to 7/8 full, while the bundt tins will only be around 1/2 – 2/3 full.

Make ahead – Mini Cakes: Mini cakes and glaze can be prepared ahead, wrapped and stored in the refrigerator up to 24 hours in advance. Can also be well wrapped and frozen for up to 2 months (see details in blog post). Bring to room temperature and put glaze on cakes the day of serving.

• Author: Lee Clayton Roper
• Category: Desserts
• Method: Baking, make ahead

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Who doesn’t love gingerbread? Cookies, cakes, muffins, I think it’s wonderful in all its forms, but my favorite is this Sticky Ginger Cake. It comes from my cousin Beth Kidwell, wife of Jim and mother of Becca and Sarah — all fabulous cooks. Dark, spicy, and surprisingly moist, it’s the perfect warm and cozy winter dessert.

Gingerbread Cake Recipe – A Perfect Holiday Dessert

In fact, Sticky Ginger Cake is the perfect dessert to serve during the busy holiday season, for two reasons: first, it’s versatile; you can make it either as one cake to serve at a sit down dinner, or 32 mini muffin-size cakes to pass as part of a buffet. Second, you can prepare it ahead!

Decorating This Ginger Cake Recipe

The cake is topped with a tangy lemon-sugar glaze that pairs perfectly with the spiced ginger flavor. I like to drizzle it in the style of the abstract painter Jackson Pollock. I’ve also put the glaze in a squeeze bottle and drawn a Christmas tree in the middle, surrounded by branches. At Valentine’s Day, I draw a heart in the middle. Use your imagination! Some examples of more sophisticated decorations are in this Pastry Arts Magazine article about Lebkuchen, or honey cake – a cousin to ginger cake.

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Other delicious fall and winter desserts:

• Sticky Toffee Pudding
• Frozen Brandy Alexander Pie
• Frozen Strawberry Pie
• Individual Butterscotch Pies
• Apple Cake
• Rum Pumpkin Tart
• Caramel Cheesecake Apples

Sticky Gingerbread Cake

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5 from 2 reviews

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Intensely flavorful and super moist, Sticky Ginger Cake isn’t your typical gingerbread – and it’s super easy to prepare, too. The warm, earthy flavor of ginger is combined with molasses, cinnamon and allspice, resulting in a deeply spiced, scrumptious cake. A two-ingredient lemon-sugar glaze is the perfect finish!

• Yield: 8 servings
• Diet: Vegetarian

Ingredients

Ginger Cake

• 1/2 cup salted butter
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup molasses (can use sorghum according to taste)
• 1/2 cup maple syrup
• 1 cup 2% milk
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 tablespoon chopped fresh ginger (or grated, for even more ginger flavor)

Lemon Glaze

• 1 cup powdered (confectioners) sugar
• 4 to 6 teaspoons fresh lemon juice

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Instructions

Ginger Cake

1. Preheat oven to 350 degrees. Line the bottom of a 9- by 9-inch nonstick pan with parchment paper.
2. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, molasses and maple syrup and cook, stirring, just until the mixture begins to bubble. Remove from heat and let cool for 10 minutes, stirring occasionally.
3. In a small bowl, whisk together the milk and egg.
4. In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground ginger, cinnamon, allspice and fresh ginger. Make a well in the middle and whisk in the milk mixture. Add the cooled butter mixture and stir just until incorporated.
5. Pour into prepared baking dish and bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 5 to 10 minutes, then remove from pan (and remove parchment paper) and transfer to a wire rack to finish cooling.

Lemon Glaze

1. In a small bowl, stir together powdered sugar and 4 teaspoons lemon juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more lemon juice.
2. Drizzle over the top of the cake (I like to put it in a squeeze bottle and drizzle it in lines).

Notes

High altitude adjustments: Above 7500 feet, reduce baking powder and baking soda each by 1/8 teaspoon.

Make ahead: Cake can be prepared, well wrapped and kept at room temperature for up to 5 days. Can also be wrapped and frozen for up to 1 month.

Variation for mini cakes: Pour the batter into 32 greased mini-muffin cups (nonstick works best) and bake for 9 to 11 minutes. Double the glaze.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Dessert, make ahead
• Method: Baking
• Cuisine: British

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In this Sticky Toffee Pudding, chopped dates are baked into a moist sponge cake, which is then topped with a rich toffee-flavored sauce. Add Rum Whipped Cream for a super delicious and impressive dessert!

I was first introduced to Sticky Toffee Pudding while living in Europe, and have been in love with it ever since. In Amsterdam (where I lived), the British retailer Marks and Spencer sold a frozen version of this pudding in their food hall. It was so fabulous, I never felt the need to make it myself. However, after moving back to the US, I missed Sticky Toffee Pudding, so I set out to find a recipe (or create one!).

Sticky Toffee Pudding or Sticky Toffee Cake?

Sticky Toffee Pudding is actually not what we Americans know as “pudding.” It’s what we call “cake” and is flavored with moist pieces of dates. The toffee-flavored sauce is what makes this dish so amazing. Since I love anything caramel, butterscotch or toffee-flavored (and the tastes are all very similar), it’s not surprising that I immediately took to this pudding/cake. What really surprised me is how easy it is to make!

Finding the Best Recipe for Sticky Pudding

In researching ingredients and recipes for this scrumptious dessert, I discovered numerous versions – from various restaurants, chefs, cooking magazines, newspapers, etc. Since this dessert’s origins are not clear (other than it’s British) there was no way to know which one, if any, was the “true” recipe. So, I set out testing a few to see if I could find one that tasted like Marks and Spencer’s Sticky Toffee Pudding.

Hands down, the best recipe I found was from Chef Shelly Steinhaus. During my quest (which was in 2010), Robert and I had dinner at Chef Shelly’s Denver area restaurant Bella Bistro, and we both loved her Sticky Toffee Pudding. Fortunately, Chef Shellie graciously shared her recipe, with permission to re-share. (Note: while Bella Bistro is now closed, Chef Shelly teaches cooking classes, hosts private cooking parties and leads culinary travel tours through her business Bella Bistro Culinary Studio.)

Back in 2011 I shared Chef Shelly’s original recipe. Since then, I’ve prepared it several times, making a few adjustments over the years. If you’ve been following me for awhile, you know that I can’t resist tinkering with recipes, adjusting them to reflect a bit of my own style. So, I decided it was time to update the post to include all of my changes. Plus, I recently shot much better photos of this pudding and wanted to share those, too! I’ve also included the recipe for Rum Whipped Cream, which I like to serve with the pudding.

What does sticky toffee pudding taste like?

This pudding (cake) is full of sweet caramel flavor. Toffee, caramel and butterscotch are all similar in flavor, and that buttery, brown sugar-y taste comes through big time in this dessert. First, the cake itself is spiked with chopped dates, which have a caramel flavor. Then it’s topped off with a toffee sauce that’s made from butter, brown sugar and cream.

Reheating Made Ahead Sticky Toffee Pudding Cake

First reheat the sauce: place in a small heavy saucepan and cook over low heat, stirring constantly until warm. Then, spoon 2/3 to 1 cup warm sauce over pudding and follow directions in recipe card for Assembly.

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Sticky Toffee Cake (or Pudding)

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5 from 2 reviews

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Sticky Toffee Pudding is a scrumptious cake spiked with dates and served with an amazing toffee-flavored sauce. Easy to prepare, the cake can be prepared up to one month ahead, the sauce earlier the day of serving. Super delicious!!

• Yield: 8 to 10 servings

Ingredients

Pudding (a.k.a. Cake)

• 1 cup plus 1 tablespoon unbleached all-purpose flour
• 1 teaspoon baking powder
• 3/4 cup packed pitted dates, preferably Medjool (around 5 to 6 ounces)
• 1 cup boiling water
• 1 teaspoon baking soda
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla

Rum Whipped Cream

• 1 cup heavy whipping cream
• 1 to 2 tablespoons rum (I like to use dark but light also works fine)
• 1 heaping tablespoons confectioners’ (powdered) sugar
• 1 teaspoon vanilla

Toffee Sauce

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy whipping cream

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Instructions

Pudding (a.k.a. Cake)

1. Preheat oven to 350°F. Butter a 9-inch square or 7 by 11-inch baking dish. Put water on to boil.
2. Sift flour and baking powder into a small bowl. Set aside.
3. Chop the dates finely. Place in a small bowl and add the boiling water and baking soda; stir and set aside.
4. In the bowl of an electric mixer, using the paddle attachment beat the butter and sugar until blended and light in color. Add the egg and vanilla; beat until well blended. Gradually beat in the flour mixture. Add the date mixture to the batter and beat on lowest setting just until mixed.
5. Pour into the prepared pan, spreading batter evenly. Bake until pudding is set and firm on top, about 30 minutes.
6. Remove pan from oven and place on a wire rack to cool.

Rum Whipped Cream

1. Using an electric mixer with the whisk attachment, whip the cream until soft peaks form.
2. Add the rum, confectioners’ sugar and vanilla; beat until firm peaks form. Set aside.

Toffee Sauce

1. In a medium heavy saucepan, melt the butter over medium-low heat. Stir in brown sugar and cook, stirring, until sugar melts.
2. Stir in cream, bring to a slow boil and cook, stirring occasionally, for 4 to 5 minutes.
3. Remove from heat and stir until it stops bubbling.

Assembly

1. Preheat broiler.
2. Spoon about 2/3 to 1 cup of the sauce over the pudding; spread evenly. Place pudding under the broiler until the topping is bubbly, only about 1 minute.
3. Cut into squares and serve immediately, drizzling remaining toffee sauce on top. Place a scoop of Rum Whipped Cream on top or on the side.

Notes

Make ahead: Pudding can be baked earlier in the day, covered and stored at room temperature. Can also be wrapped and frozen for up to 1 month. Toffee Sauce is best when prepared just before serving, but can be prepared earlier in the day, cooled, covered and refrigerated. To serve sauce, reheat in a small heavy saucepan over low heat, stirring.

High altitude: reduce baking powder and baking soda by 1/8 teaspoon each, increase boiling water by 2 to 3 tablespoons, and decrease granulated sugar by around 1/2 to 3/4 teaspoon. Above 7,000 feet, reduce baking powder and baking soda by 1/4 teaspoon each, increase boiling water by 3 to 4 tablespoons, and decrease granulated sugar by around 3/4 to 1 teaspoon.

• Author: Lee Clayton Roper
• Category: dessert, make ahead
• Cuisine: British

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Every year during August and September I receive lots of requests for zucchini recipes. I’ve shared a few recently – one side dish (Roasted Zucchini Custard) and one vegetarian main dish (Mushroom, Spinach, Tomato and Zucchini Pie). So today, I decided to share my favorite zucchini dessert recipe – Triple Chocolate Zucchini Cake.

This cake is dense, super chocolate-y – and super delicious. I favor dark chocolate over milk chocolate, so this recipe calls for unsweetened chocolate in the batter. Semi-sweet chocolate chips ramp up the chocolate factor by adding in hunks of concentrated chocolate flavor. Cinnamon and nutmeg add a bit of spice and are a great complement to the chocolate. Grated zucchini adds moisture, and a touch of lemon or orange zest adds a bit of brightness. I finish it off with a rich and decadent bittersweet chocolate glaze and a dusting of powdered sugar.

If you love chocolate, you will LOVE this cake! No zucchini flavor, just lots and lots of chocolate. The goods news – research studies have shown positive benefits from eating chocolate, especially dark – including improvements in brain activity and reductions cardiovascular disease. So, now you can enjoy this rich and delicious dessert guilt-free!

Note that high altitude instructions are included at the bottom of the recipe.

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Triple Chocolate Zucchini Cake

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Dense and decadent, Triple Chocolate Zucchini Cake uses unsweetened and semi-sweet chocolate in the batter, then is topped off with a super scrumptious bittersweet chocolate glaze. (Note that high altitude instructions are included at the bottom of the recipe.)

• Yield: 12 to 14 servings

Ingredients

Chocolate Zucchini Cake

• 2 ounces unsweetened chocolate, coarsely chopped
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt
• 1/2 cup (1 stick) butter, softened
• 1 3/4 cups granulated sugar, plus more for preparing the Bundt pan
• 3 large eggs
• 1/2 cup half and half
• 1 teaspoon lemon or orange zest
• 1 1/2 teaspoons vanilla, divided
• 1 3/4 cups grated (unpeeled) zucchini – don’t squeeze dry or drain
• 1/2 cup semi-sweet chocolate chips (regular or mini)

Chocolate Glaze

• 8 ounces bittersweet chocolate
• 3/4 cup heavy whipping cream
• 1/4 cup light corn syrup
• 1 to 2 tablespoons powdered (confectioner’s) sugar

Vanilla or butter pecan ice cream, for serving (optional)

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Instructions

Chocolate Zucchini Cake

1. Preheat oven to 350 degrees.

1. Put unsweetened chocolate in a small bowl and microwave on high for 30 seconds. Stir; microwave for another 30 seconds. Stir again and continue microwaving in 10 second increments just until melted. Set aside to cool.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. Using an electric stand mixer with the paddle attachment, beat butter on medium speed (3 to 4) until creamy. With the machine running, add granulated sugar. Continue beating until well combined, around 2 to 3 minutes. Beat in cooled melted chocolate. Beat in the eggs, one at a time. Beat in half and half, zest and 1 teaspoon of the vanilla.
4. Reduce machine speed to low (or “stir”) and add zucchini. Stop mixing but leave batter in bowl on machine (you’ll come back to it shortly).
5. Using nonstick cooking spray, grease and sugar a 10-inch (12 cup) Bundt pan (see Note below). Don’t use butter or flour; the cake’s more likely to stick to the pan with those.
6. Back to the batter: with the machine on low (“stir”), beat in flour mixture and chocolate chips just until blended. Spoon batter into prepared pan and bake for around 45 to 50 minutes, or until a wooden pick inserted in the middle comes out clean.
7. Remove cake from oven and gently run a knife around the edges (inside and out). Let sit in pan for 10 minutes.
8. Again, run a knife around the edges of the cake, and then turn over (upside down) onto a wire rack. Let sit for around 5 minutes – the cake should fall out of the pan onto the rack. If not, gently shake the pan a few times. If still not out, let sit for a few more minutes – it should fall out. Let cool completely.

Chocolate Glaze

1. In the top of a double boiler, stir together the bittersweet chocolate, cream, corn syrup, and remaining 1/2 teaspoon vanilla. Place over boiling water and cook, stirring constantly, until the chocolate is melted and the glaze is smooth. Remove from over water and set aside to cool and thicken slightly, for around 5 minutes.
2. Spoon glaze over the top of cake, letting it drip down the sides. (You might have some glaze left over.) Let the cake stand until glaze is set, around 20 to 30 minutes. You can also pop it in the refrigerator to get it to set faster.
3. Just before serving, dust top of cake with powdered sugar. If desired, serve with a scoop of ice cream.

Notes

High altitude adjustments: reduce baking powder by 1/4 teaspoon. Reduce baking soda by 1/8 teaspoon. Increase 1/2 and 1/2 by 1 tablespoon.

Note on baking dish: you can also use a 9 by 13-inch baking dish. No need to remove from pan, just spread glaze over the top.

Make ahead: Cake can be baked and glazed up to 24 hours ahead. Cover and store in refrigerator. Bring to room temperature before serving.

• Author: (By Lee Clayton Roper)
• Category: Desserts, cakes, easy entertaining

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