Chocolate Confetti Chiffon Cake Walmond Crunch Recipes

Steps:

• To prepare the almond crunch topping--Heat the oven to 325°F.
• Have ready an ungreased nonstick baking sheet.
• In a medium bowl, whisk the egg white with a fork until foamy, about 30 seconds.
• Stir in the nuts until they're evenly coated.
• Sprinkle the sugar over the nuts and stir the mixture.
• Spread the nuts in a single layer onto the baking sheet.
• Bake for 5 minute.
• Stir the nuts with a wooden spoon to loosen them from the baking sheet.
• Bake until golden, another 5 to 8 minute.
• Remove the nuts from the oven and immediately stir them to loosen them from the baking sheet.
• The nuts will become crisp as they cool.
• Set aside.
• To prepare the cake--Heat the oven to 325°F.
• Have ready a 9-1/2- or 10-inch tube pan with sides at least 3-3/4 inches high.
• In a food processor, pulse the chocolate chips until some of them are finely grated and the rest have formed small crumbs.
• In a large bowl, sift together the cake flour, 1 cup of the sugar, the baking powder, and the salt.
• Make a well in the center and put in the oil, egg yolks, water, vanilla, almond extract, and Amaretto.
• Beat the mixture on medium speed until smooth and thick, at least 3 minute.
• Fold in the reserved chocolate chips.
• Set aside.
• In a large, clean bowl with clean beaters or a whisk attachment, whisk the egg whites and the cream of tartar on medium speed until the cream of tartar is dissolved and the whites are foamy.
• Increase the speed to high and beat the whites until the movement of the beaters forms lines in the mixture.
• Slowly pour in the remaining 1/2 cup sugar, about 2 Tbs.
• at a time, and beat the mixture until soft peaks form.
• With a large rubber spatula, stir about one-third of the egg whites into the yolk mixture.
• Gently fold in the remaining egg whites until no white streaks remain.
• Pour the batter into the tube pan, spreading it evenly.
• Bake until you can gently press your fingers on top of the cake and it feels firm, about 1 hour and 15 minutes.
• Any cracks that form on the top should look dry.
• Invert the pan onto a bottle with a narrow neck and cool thoroughly, about an hour and a half.
• Use a small, sharp knife to loosen the cake from the sides of the pan and the center of the tube, if necessary.
• Remove the cake from the pan and slide it onto a serving plate.
• To make the glaze--In a small bowl, stir together the confectioners' sugar, milk, and almond extract, adding enough milk to make a smooth glaze with a thick, syrupy consistency.
• Set aside 2 Tbs.
• of the glaze.
• Spread the remaining glaze over the top of the cake, letting it drip down the sides of the cake and into the center hole; you may not need to use all of it.
• Cover the top of the cake with the prepared almonds.
• Drizzle the reserved glaze over the almonds.

Steps:

• Preheat oven to 180 degrees.
• Seperate egg whites & beat until soft white peaks form.
• In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min.
• Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended.
• Lastly, fold in egg whites very gently until mixture is light & fluffy.
• Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min.
• Once cake is done,remove from oven & turn onto cooling rack.
• TOPPING (chocolate sauce).
• Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn)
• Pour chocolate over the cake and use a spoon to spread equaly.
• Once the topping has completely cooled, grate chocolate on top.

Steps:

• Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
• Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
• In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
• Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
• Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
• Invert pan and cool. Ice with chocolate icing, if desired.

Steps:

• Preheat oven to 350°.
• Lightly grease a 10" bundt pan.
• Sift together the 1 cup sugar, cake flour, cocoa, baking powder, baking soda and salt twice.
• In a separate bowl, mix the yolks, oil, water and vanilla.
• Mix the wet ingredients into the dry ingredients.
• In the bowl of your mixer, whip the whites to soft peaks, then slowly add the last 1/2 cup sugar and whip to stiff peaks.
• Mix 1/3 of the whites into the chocolate base to lighten, the fold the remaining whites in gently until thoroughly incorporated.
• Pour the batter into the prepared pan and bake for about 30 minutes, or until the cake JUST begins to come away from the sides.
• Immediately remove from the oven and let cool, then turn out onto a plate.
• Notes: This cake needs no icing.
• I like to fill the center with lightly sweetened whipped cream and raspberries, OR, sift a little powdered sugar over top, slice and serve with whipped cream and hot fudge sauce, or whatever you can dream up.