Bon Appetit Desserts (13 page)

Chocolate-Mint Pudding Cakes

Warm Lemon Pudding Cakes with Marbled Raspberry Cream

Hot-Milk Cakes with Strawberries and Cream

Devil’s Food Cupcakes with Chocolate Frosting

Vanilla Cupcakes with Vanilla Frosting

Banana-Chocolate Chunk Cupcakes with Cream Cheese Frosting

Lemon-Raspberry Cupcakes

Coconut Cupcakes

Key Lime Cupcakes

Pumpkin Cupcakes

White Chocolate Cupcakes with Candied Kumquats

Chocolate Fudge Torte

Chocolate, Walnut, and Prune Fudge Torte

Raspberry Ganache Marjolaine

Halloween Candy Cake

Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse

Tiered Almond Cake with Mixed Berries and White Chocolate-Cream Cheese Frosting

Tiramisù Wedding Cake with Mixed Berries

White Chocolate and Lemon Wedding Cake

Triple-Chocolate Celebration Cake

Spiced Chocolate Torte Wrapped in Chocolate Ribbons

The Ultimate Valentine Cake

Gingerbread Roulade with Caramel and Glacéed Fruits

White Chocolate, Almond, and Apricot Roulade

Black Forest Boule-de-Neige

Cranberry-Chocolate Soufflé Cake

Chocolate, Orange, and Macadamia Bûche de Noël

Chocolate Fruitcake

Gingerbread Christmas Pudding with Orange Hard Sauce

Steamed Cranberry-Marmalade Pudding with Grand Marnier Hard Sauce Rosettes

Classic Pound Cake

Originally made with a pound each of eggs, flour, butter, and sugar, this cake has been an American and British staple for more than 200 years. Over time, cooks have tweaked the recipe by adjusting the original proportions; adding leavening, such as baking powder, and liquids, like sour cream or milk; and incorporating all kinds of flavorings, from vanilla to chocolate. Yet it remains a classically simple and delicious treat.
8 to 10 servings

1¾ cups unbleached all purpose flour

½ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1½ cups sugar

3 large eggs

1¼ teaspoons vanilla extract

¼ cup whole milk

Preheat oven to 350°F. Butter and flour 9×5×3-inch metal loaf pan. Whisk flour and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended well. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Beat in half of flour mixture, then milk, then remaining flour mixture. Spread batter evenly in prepared pan.

Bake cake until golden and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn right side up and cool completely.

DO AHEAD
:
Can be made 1 day ahead. Wrap in foil and store at room temperature.

Deep Chocolate Pound Cake

Mixing boiling water into the cocoa powder is the key to creating a deep chocolate flavor: This melts the cocoa butter and disperses the cocoa through-out the batter. Adding mini chocolate chips that melt into the cake intensifies the flavor even more. Cut any leftover cake into cubes and layer it in glasses with sweetened whipped cream, fresh raspberries, and a touch of chocolate sauce for pretty individual trifles.
8 servings

2¼ cups unbleached all purpose flour

1 teaspoon baking powder

¾ teaspoon coarse kosher salt

¼ teaspoon baking soda

½ cup sour cream

½ cup whole milk

¼ cup natural unsweetened cocoa powder

¼ cup honey

2 tablespoons boiling water

¾ cup sugar

½ cup (1 stick) unsalted butter, room temperature

2 large eggs

1 teaspoon vanilla extract

½ cup mini semisweet chocolate chips

Position rack in center of oven; preheat to 350°F. Butter and flour 9×5×3-inch metal loaf pan; tap out excess flour.

Whisk flour, baking powder, coarse salt, and baking soda in medium bowl. Whisk sour cream and milk in small bowl.

Sift cocoa into another small bowl. Whisk in honey and 2 tablespoons boiling water until smooth. Cool completely.

Using electric mixer, beat sugar and butter in another medium bowl until light and fluffy, about 3 minutes. Beat in eggs 1 at a time, occasionally scraping down sides of bowl. Beat in vanilla. Add cooled cocoa mixture; stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with sour cream mixture in 2 additions each until just blended. Stir in chocolate chips.

Transfer batter to prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 1 hour 8 minutes. Remove cake from pan and cool.

Hot Fudge-Banana Pound Cake

Here, the banana split is re-created in pound cake form, served with chocolate sauce, vanilla ice cream, and banana slices. The cake needs to stand at room temperature overnight before serving.
10 servings

1½ cups heavy whipping cream

1½ cups sugar

6 ounces unsweetened chocolate, chopped

3 tablespoons unsalted butter

3 tablespoons light corn syrup

Large pinch of salt

¾ teaspoon vanilla extract

2 cups sifted unbleached all purpose flour (sifted, then measured)

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

1 cup (about 2 large) mashed very ripe bananas

1 teaspoon fresh lemon juice

¾ cup (1½ sticks) unsalted butter, room temperature

1¼ cups sugar

4 large eggs, room temperature

Vanilla ice cream

Fresh banana slices (optional)

SAUCE
: Stir cream, sugar, chocolate, butter, corn syrup, and salt in heavy medium saucepan over low heat until chocolate melts. Increase heat to medium and bring to boil, stirring occasionally. Boil until reduced to 2¾ cups, stirring constantly, about 6 minutes. Cool; mix in vanilla. Set sauce aside.

CAKE
: Position rack in center of oven and preheat to 350°F. Lightly butter 9×5×3-inch metal loaf pan. Line pan with waxed paper, leaving ½-inch overhang. Sift flour, baking powder, salt, and baking soda into medium bowl. Blend mashed banana and lemon juice in small bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Using rubber spatula, mix in dry ingredients alternately with banana mixture, beginning and ending with dry ingredients.

Heat sauce until just slightly warm, stirring often. Spoon ⅓ of batter into prepared pan. Drizzle ⅓ cup sauce over and spread gently to within ½ inch of pan edge. Repeat with another layer of batter and sauce. Top with remaining batter. Run small sharp knife through cake in zigzag motion to swirl sauce slightly.

Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool in pan on rack 30 minutes. Turn cake out onto rack. Peel off paper and cool completely. Wrap cake in foil and store overnight at room temperature. Cover and chill remaining sauce.

DO AHEAD
:
Can be made 2 days ahead. Let cake stand at room temperature.

Rewarm sauce. Cut cake crosswise into ¾-inch-thick slices. Top each with scoop of ice cream. Spoon warm sauce over. Garnish with fresh banana slices, if desired, and serve.

Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary

Rosemary is typically used in savory dishes, but here it flavors a sweet syrup that plays off the pears, turning a humble pound cake into a sophisticated dessert. The rosemary syrup is also delicious in a cup of tea; candied rosemary makes a perfect decoration for a holiday Yule log.
8 servings

3 cups water

2 cups sugar

1 cup dry or off-dry Riesling

3 fresh rosemary sprigs

1 vanilla bean, split lengthwise

¼ teaspoon whole black peppercorns

8 Forelle pears or other small pears, peeled, stems left intact

1 cup unbleached all purpose flour

1 cup yellow cornmeal

1 cup (2 sticks) unsalted butter, room temperature