Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Angel Food Cupcakes

I've been craving angel food cake for a while but I don't have the pan to cook it (nor a reliable oven). I had a bunch of leftover egg whites from making a double batch of empanadas and found a recipe for angel food cupcakes. However, they turned out terrible. My egg whites might not have been enough or improperly whipped, since it only made 4 cupcakes instead of 6 and they turned out incredibly dense. If I ever have leftover whites again I would still want to give it a another try. I also tried using my new food processor to do the whites. It was quite handy, but it was hard to scrape it all out. So perhaps a hand mixer in a bowl would be a better choice. I also didn't have bleached flour.

• 1/4 c flour, bleached
• 1.5 t cornstarch (to ensure tender crumb)
• 1/8 t salt
• 3 egg whites
• 1/4 t cream of tartar (to stabilize whites)
• 5 T sugar
• 1/2 t vanilla

1. Preheat oven to 350F. Place 6 paper liners in a muffin tin. Do NOT grease.
2. In a medium bowl sift the flour, cornstarch and salt. Sift into another bowl back and forth for a total of 3 siftings. 
3. In a separate bowl, beat egg whites until foamy (~30 sec). Add the cream of tartar and beat until soft peaks form (~2 min). Slowly stream the sugar, 1 T at a time, while beating. The mixture should be bright white and glossy. Add the vanilla and beat to combine.
4. Add the flour mixture to the whites and fold together. 
5. Divide the batter into 6 liners. The filling should go to the top of each liner. 
6. Bake for 17-19 min, until the tops are slightly brown and a toothpick comes out clean
7. Let cool completely in the pan before moving to a wire rack.

Almond Sponge Roll

The lemon sponge roll was too sweet so I decided to use a custard filling instead. The old sponge recipe also had leftover whites, so I found a recipe that was the same number of whites+yolks. Unfortunately I ran out of vanilla, so I substituted almond extract. A bit too much. It was still edible for me but DBD thought it was too strong. XBD gobbled it up. DBD has requested it with vanilla custard next time.

• 
  4 eggs (split into yolks and whites)
  
• 1/2c + 1/4 c sugar (reduce next time)
• 3/4 c cake flour
• 3/4 t baking powder
• 1/2 t salt
• 1/4 t cream of tartar
• powdered sugar
• favorite filling: lemon curd, vanilla custard, etc

1. In a small bowl, combine flour, powder and salt.
2. In a separate bowl, whisk egg yolks for 1 minute on medium high.
3. Gradually add 1/2 c sugar until mixture is pale, about 2-3 min.
4. On low speed, add the flour mixture.
5. In a mixing bowl, beat the egg whites and cream of tartar on low medium until frothy.
6. Add 1/4 c sugar a bit at a time until the whites are medium stiff (not dry).
7. Fold ~1 cup of the whites into the batter. Fold in the rest.
8. Spread evenly in parchment lined and buttered edged 10x15 (or smaller) cookie sheet. 
9. Bake 375F for 10-15 min. (Lower heat with convection)
10. Let rest a few minutes. Sprinkle with powdered sugar. Place clean tea towel on top and flip onto towel. While cake is still warm, roll up the sponge sheet (with the towel inside the roll). Let rest 30 min or more to cool on counter.
11. Unroll and spread favorite filling and re-roll without any air bubbles but not too tight (no squishing the cake). Slice and serve. 

Single Layer Cake with Fruit

MM doesn't like too cake that much so made a single layer birthday cake. This is easy to do with fresh or frozen fruit. I used frozen peach slices. XBD said there should have been more fruit. There was only a small amount of leftovers that was finished the next day.

• 
  8 T (113 g) butter, room temp
  
• 3/4 c sugar
• 1 t baking powder
• 1/2 t salt
• 2 eggs, room temp
• 1 t vanilla
• optional: 1/4 t almond extract
• 1 c flour (or mix of almond meal)
• 1.5-2 c fresh or frozen berries/stone fruit (sliced)
• 2 T - 1/4 c sugar (depends on tartness of fruit)
• 1 t cinnamon
• whipped cream (slagroom/heavy cream 30-36% fat, sugar, vanilla)

1. Preheat oven to 350F. Grease 8-9" square pan or 9-10" round pan
2. Beat together the butter, sugar, powder, and salt until smooth.
3. Beat in eggs, one at a time, scraping the bowl each time.
4. Stir in extract(s).
5. Mix in flour to make a stiff smooth batter.
6. Spread the butter in the greased pan.
7. Add the fruit and bake.
1. If using fresh berries, sprinkle on top of batter and sprinkle with sugar and cinnamon. Bake for 35-40 min.
2. If using frozen fruit, bake the cake batter for 10 min (to set the bottom of the cake). Remove from the oven, sprinkle the fruit evenly, and top with sugar and cinnamon. Continue baking for 40-45 min.
8. Remove when light golden brown. Cool slightly. Serve with whipped cream.
   
   
   

Vanilla Cake

A simple layer cake with whipped cream and fruit. This cake was too sweet for my taste - would reduce sugar by another 1/4 cup from what I tried (which was already reduced 1/4 c from the original). Otherwise easy to put together with basic ingredients.
6/12/23 Made this using the reduced sugar (1 c) and the sweetness was just right. 2 c of whipping cream is too much, but that's the size of a standard container. Jumbo does sell a smaller container that I should try next time. Used lactojoy pill to enjoy the whipped cream symptom free. Used patent tarwebloem.

• 1 c butter, softened
• 4 eggs, room temperature
• 1/2 c milk, room temperature
• 2 t vanilla
• 1.75 c flour
• 1/4 c cornstarch
• 2 t baking powder
• 1 c sugar (tried 1.25...too much)
• 3/4 t salt
• Cream Topping: 2 c whipping cream, 2 T sugar, 1 t vanilla
• fruit (strawberries, peaches, cherries, etc)

1. Line bottom of 2 cake pans (8" or 9") with parchment paper and butter sides. Preheat oven to 375.
2. Mix the flour, cornstarch, baking powder, sugar and salt in a large bowl.
3. Beat the eggs, milk and vanilla in a small bowl.
4. Add the butter 1/3 at a time to the dry ingredients, beating after each addition until incorporated and at high speed for 10 seconds. It should look like wet sand.
5. Add half the wet mixture, beating until incorporated. Add the remaining half and beat on medium speed until almost smooth.
6. Divide between 2 cake pans, and smooth the surface. 
7. Bake at 350 for 25-35 min until toothpick inserted in center comes out clean.
8. Cool on rack for 15 minutes before flipping.
9. Cream Topping: Beat cream, sugar and vanilla until firm peaks form. Do not overbeat.
10. Decorate: Place one cake layer on plate. Spread with thin layer of cream. Top with sliced fruit. Spread 1/3 of the cream on top. Layer second cake on top. Spread with remaining cream and top with more fruit.

Steamed Sponge Cake

This is easy to put together and cooks in a rice cooker steam tray. Note: next time try 2 egg ratio.

• 3 eggs
  
• scant 1/2 c sugar
• pinch salt
• 3/5 c cake flour
• optional: 1/4 t baking powder
• 1/2 t vanilla

1. Beat the eggs and sugar for 5 minutes. The volume should increase quite a bit as air is incorporated.
2. Mix salt, cake flour and baking powder in small bowl. Slowly add to the egg mixture.
3. Beat in the vanilla.
4. Line bottom of rice cooker steam tray with parchment paper (to prevent batter seeping through holes and easy separation). Pour in batter.
5. Add 1/2"-1" of water to rice cooker and place steam tray on top. Cover and turn on. Steam for about 25 minutes, until done.
6. Carefully remove lid so as not to drip water on the cake.
7. Use knife to separate cake from sides and flip over onto plate.
8. Serve with fresh strawberries.

Lemon Cake

DBD wanted a lemon cake but not a lemon almond cake. So I had to try yet another recipe. As usual, I did assembly of cakes and icing, but let the party kids decorate with choice of sprinkles or fruit. ***

10/14/20 Made this again with substitutions and it came out very moist and light. Filled it with lemon custard and topped with raspberries. Much improved - ****

• 2 1/4 c cake flour, sifted [substitute: all purpose flour with cornstarch]
  
• 1 T baking powder
• 1/2 t kosher salt
• 1 1/4 c low fat buttermilk [substitute: lactose free milk with lemon juice]
• 4 egg whites
• 1.5 c sugar
• 2 t lemon zest
• 1 stick butter, room temp
• 1/2 t lemon extract

1. Grease the sides of 2 8" pans (or one 8" and one 9"). Line the bottom with parchment paper. Grease the parchment paper.
2. Sift together the cake flour, powder and salt in a medium bowl.
3. In a separate bowl, whisk the buttermilk and egg whites.
4. In a large bowl, rub together the zest and sugar.
5. Add the butter to the sugar mixture and mix on medium speed for 3 minutes until light and fluffy.
6. Mix in the lemon extract.
7. Add 1/3 of the flour mixture alternating with 1/2 the buttermilk mixture, ending on the flour mixture, beating on medium speed. Then beat an additional 2 minutes.
8. Pour the batter into the prepared cake pans evenly. Smooth the tops.
9. Bake 30-35 min until well risen, the center springs back when lightly touched and a knife inserted in center comes out clean.
10. Rest on wire rack for 5 minutes. 
11. Flip out, remove the paper, and cool to room temperature on wire rack.
12. Wrap airtight and keep at room temperature for up to a day before icing. Otherwise freeze.

Lemon Icing

• 1 pkg cream cheese, softened
• 1 stick butter, softened
• 2 3/4 c powdered sugar, sifted
• 1 T lemon juice
• 1 T zest
• 1 t vanilla
• 1/8 t kosher salt

1. Combine the cream cheese and butter on medium speed until no more lumps (about 3 minutes).
2. On low speed combine the powdered sugar. Once incorporated, beat on high for 3 min
3. Add in the lemon juice, zest, vanilla and salt.
4. May be kept in airtight container in the fridge or used to ice the room temperature cake.

Lemon Custard

• 1/2 c sugar
  
  
  
• 1/4 c cornstarch
• 1/4 t salt
• 2 egg yolks
• 3/4 c water
• 2 T butter, softened
• 1/3 c lemon juice
• 1 t lemon zest

1. Prepare all the ingredients before starting. In a small saucepan, combine the sugar, cornstarch and salt.
2. Add the egg yolks and mix until completely mixed in.
3. Stir in the water until mixture is smooth.
4. Cook over medium low heat until just boiling. It will become quite thick. Immediately remove from heat and stir in the butter.
5. Gradually stir in lemon juice until smooth. Stir in the zest.
6. Pour into a bowl and cover with plastic wrap. Refrigerate for 30-60 min before spreading on cake.

• 
  

Lemon Almond Cake

This is a super simple cake to make that happens to be butter/oil/gluten free. Recipe can be doubled to make a layer cake or made as a single layer and lightly decorated. Let DBD and XBD decorate the cake with sliced strawberries and peaches.

• 4 eggs, divided
• 1/2 c sugar
• 1.5 c spooned almond flour
• 1 T lemon zest
• splash of almond extract
• 1/4 c sliced almonds

1. Beat 4 egg yolks and sugar at high speed for 3 min.
2. Use a spatula to fold in almond flour, zest and extract. Stir until incorporated.
3. Wash and dry the mixer beaters. Beat the 4 egg whites until stiff peaks form (about 2 min).
4. Fold the whites one heaping spoonful at a time into the almond batter.
5. Transfer to parchment lined 9" cake pan.
6. Sprinkle with sliced almonds.
7. Bake at 350 for 30 min until top is firm.
8. Rest for 15 min.
9. Invert almond side up on plate.
10. Top with fresh fruit.

Chocolate Cake

This is a super moist chocolate cake that is easy to throw together. Made for DBD's bday.
2/28/19 Made for VT trip in 9x13 pan.
12/8/23 Made for dinner party with whipped chocolate ganache (not as sweet as frosting).

• 2 c flour
• 1.5 c sugar
• 3/4 c cocoa
• 2 t baking powder
• 1.5 t baking soda
• 1 t salt
• 2 eggs
• 1 c coconut milk (or lactose-free milk)
• 1/2 c canola or coconut oil (melted)
• 2 t vanilla
• 1 c hot water

1. Mix dry ingredients in large bowl.
2. Add eggs-vanilla.
3. Pour in hot water. Mixture will be thin.
4. Bake in 2 greased 9" pans at 350F for 30-35 min.
5. Cool for 10 min. Remove from pans.
6. Prepare chocolate buttercream frosting OR sprinkle with confectioner's sugar and decorate with raspberries.

Chocolate Ganache

12/8/23 Only had 1 bar of Baker's semi-sweet chocolate so did half the recipe, which was just enough to barely put a layer between the 2 cakes and a topping.

• 1 c whipping cream
• 8 oz/2 bars semi-sweet chocolate

1. Finely chop the chocolate, to increase surface area for quick melting. Place in small bowl.
2. Heat cream in small saucepan until lightly bubbly but not boiling.
3. Pour over chocolate and let sit for 2 min.
4. Stir until chocolate is dissolved and thoroughly mixed, looking silky smooth.
5. Use...
1. immediately as drizzly dark topping
2. cooled (3-4 hours at room temp or 1 hour in fridge [stirring regularly]) as pipeable, spreadable topping
3. cooled and then whipped 2-3 min as pipeable, spreadable topping (with more volume)

Red Wine Chocolate Cake

While making this, I tasted the batter and was surprised how good it was - the best batter I've ever tasted. So it seemed a good sign that the cake in baked form would be just as tasty. I didn't cook it quite long enough, so it ended up being a little gloppy in the middle. But despite the lack of perfect texture, the taste was phenomenal! A 5 star recipe, easily. This was shared among 7 and finished in one night. Will definitely make this again for any adult occasion. The original recipe is from smittenkitchen.

• 6 T butter, room temperature
• 3/4 c brown sugar, firmly packed
• 1/4 c sugar
• 1 egg + 1 egg yolk, room temperature
• 3/4 c red wine (I used Bin 555 wyndham estate shiraz)
• 1 t vanilla
• 1 c + 1 T flour
• 1/2 c Dutch cocoa
• 1/8 t soda
• 1/2 t powder
• 1/4 t table salt
• 1/4 t cinnamon
• Decoration: confectioner's sugar

1. Line the bottom of a 9" cake pan with parchment butter. Lightly butter the paper and the sides of the pan. It's a shallow cake, so no need to go very high.
2. In a large bowl, cream the butter on medium speed, until smooth.
3. Add the sugars and beat until fluffy (3 min).
4. Add the eggs and beat well.
5. Beat in the wine and vanilla.
6. Sift the flour, cocoa, soda, powder, cinnamon and salt right over the batter. Beat lightly until 3/4 combined. Then use spatula to fold the rest of the batter. 
7. Spread evenly in pan.
8. Bake at 325F for 25 to 30 minutes. 
• Note: The original recipe says "The top of the cake should be shiny and smooth, like a puddle of chocolate." At 25 minutes, it looked like a puddle, but I believe it still could have used the extra 5 minutes - maybe then it would have still looked puddle like. 
9. Cool in pan on rack for 10 minutes.
10. Flip onto plate and continue to cool.
11. Just before serving, sift some confectioner's sugar decoratively over top. Serve with remaining wine.

Notes

11/26/11 Made this again with another Shiraz (McGuigan Black Label). Not as good as the first time in terms of flavor, but I did bake it the full 30 minutes and it rose more and was fully cooked in the center.

Chickpea Chocolate Cake

It sounds gross, but you can't even tell there's a massive can of chickpeas in here with no flour. Gluten free and dairy free at its easiest.

• 1.5 c semisweet chocolate chips
• 1 can chickpeas, rinsed and drained (19 oz)
• 4 eggs
• 3/4 c sugar
• 1/2 t baking powder
• 1 T confectioners sugar

1. Rinse and drain chickpeas. Optional: remove skins
2. Melt the chocolate chips (microwave 1 minute and then stir every 20 seconds, 50-80% power level).
3. Food process the beans and eggs until smooth. Add sugar and baking powder. Pulse to blend.
4. Pour in the melted chocolate and blend until smooth. Scrape the sides to make sure the chocolate is completely mixed.
5. Pour the batter into a greased and cocoa-powdered 9 inch cake pan. 
6. Bake at 350F for 40 minutes or until done. 
7. Cool in the pan on a wire rack for 10-15 minutes. Invert onto plate. 
8. Dust with confectioners sugar just before serving. 

Mango Cake/Cupcakes with Lime Cream Cheese Frosting

Made 12 muffins and had enough batter leftover for 2 ramekins to make a small cake for D's birthday.

Cake ***

• 2 c flour
• 1 t soda
• pinch of salt
• 2/3 c butter
• 1 c sugar
• 2 eggs
• 3/4 c milk+lemon juice
• 1 t lemon juice
• 1 c mango, mashed
• 1/2 c chopped walnuts

1. Cream butter and sugar. Add eggs and mix well.
2. Mix flour, soda and salt. Blend into creamed mixture.
3. Fold in remaining 4 ingredients.
4. Pour into muffin cups.
5. Bake 25-30 minutes at 190C.
6. Pour remaining into ramekins and bake 40-50 minutes.

Variations
Add coconut and/or lemon zest. Use buttermilk instead of milk+lemon juice combo.

Lime Cream Cheese Frosting *****

• 5 oz cream cheese
• 1/2 c confectioner's sugar
• 2 T lime juice

1. Mix ingredients together.
2. Spread on cupcakes or leveled mini cakes (from ramekins).

Coconut Cardamom Banana Cake

I wasn't paying attention to my notes and didn't add the flour mixture in with the wet until after I'd mixed in the bananas and started dumping in the apples, raisins and nuts. Seems to have come out ok just the same. The banana flavor is very strong. Based on the recipe from Food Blogga. Made for E's birthday (she was a big fan).
6/11/18 Used non-toasted coconut and less cardamom. Came out a tad dry, but still tasty. Made for MB's birthday. Topped with icing sugar dusting.

• 2 2/3 c flour
• 1 1/4 t soda
• 1/2 t salt
• 1 t cardamom
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/4 t ginger
• scant 1.5 sticks butter
• scant 1 c br sugar
• scant 1/2 c sugar
• 2 eggs
• 3 T maple syrup
• 1.5 t vanilla
• 3/4 c coconut milk
• 2 bananas, mashed
• 1 apple, chopped (about 1 c)
• 1/2 c raisins
• 1 c powdered coconut, toasted
• 3/4 c pecans, chopped

1. Combine flour, soda, salt and spices in a medium bowl.
2. In a large bowl, cream the butter and sugars.
3. Add the eggs.
4. Add the maple syrup, vanilla and coconut milk.
5. Mix the dry ingredients in with the wet.
6. Stir in the bananas.
7. Mix in the apple, raisins, coconut and pecans.
8. Pour into 2 greased 9" round cake pans.
9. Bake for 40-45 minutes.
10. Cool 10 minutes before removing from pan.

Cardamom Icing

• 1/2 c confectioners' sugar
• 1/4 t cardamom
• several droplets of milk

1.  In a small bowl whisk together sifted sugar and cardamom. 
2. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. 
3. [When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.]
4. Using a spoon, drizzle the icing over the top of the cake, and spread it with a thin, metal spatula. 
5. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 tablespoon chopped pistachios. Allow to set for at least 15 minutes before slicing.

Mini Chocolate Cake

Used the ramekins to make this tiny cake. I ran out of all purpose flour so used 2 T of bread flour. It came out a little dense. Maybe more lemon juice with the milk next time. This is the perfect recipe for when you are in the mood for a little chocolate cake but don't want to have leftovers to be eating it all week.

• 1/4 c + 2 T all-purpose flour
• 2 T cocoa powder
• 1/8 t baking soda
• 1/3 cup sugar
• 3 T buttermilk (or milk + lemon juice)
• 1 egg
• 1/2 t vanilla extract
• 3 T salted butter, melted and cooled (or unsalted + 1/8 t salt)

1. Sift the flour, cocoa and soda in a medium bowl. Stir in the sugar.
2. In a small bowl, use a fork to combine buttermilk, egg and vanilla.
3. Pour in cooled butter, beating with fork the whole time.
4. Pour wet ingredients into dry and stir just until flour is incorporated.
5. Divide evenly into two greased ramekins. Spread batter evenly by rotating dish.
6. Bake 25-30 minutes at 170C or until fork comes out clean.
7. Let cool 5-10 minutes.
8. Invert onto plate and serve as desired.

Variations
Serve with custard filling, frosting, fruit or plain.
12/12/10 Made with buttermilk.

Gluten-Free Cocoa Cake

M has gone on a gluten-free diet so this is a go at a cake/brownie recipe using glutinous rice flour. It rose well and withstands being carried vertically in a backpack to a dinner party by bike. The texture is very much like a marshmallow - soft and squishy with a bit of a bite. However, there is a slight dry after-taste - which might be because of the gl rice flour or just because of my particular brand of flour. If you halved the recipe and reduced the baking powder, I think it could pass for a gluten-free chewy brownie. As is, it is much more cake-like.

• 1 stick of butter (1/2 c), super softened (or melted and cooled)
• 7/8 c sugar
• 2 eggs
• 1/2 c cocoa powder
• 1 3/4 c glutinous rice flour
• 1 heaping t baking powder
• 3/4 c coconut cream
• 1 t vanilla (or almond)
• optional: handful of semi-sweet chocolate chips (or dark chocolate)

1. Combine the butter and sugar.
2. Add the eggs.
3. Sift in the cocoa powder and add the rice flour and powder. Stir until combined.
4. Pour in coconut cream and vanilla. Stir until not lumpy.
5. Pour half into greased 8x8 pan. Layer with chocolate. Spread the remaining half on top.
6. Bake at 190C for 25-35 minutes.

Lava Cakes

Molten chocolate cakes are cake on the outside and yummy, oozing gooeyness waiting to pour out on the inside. They can be prepared ahead of time and baked 15-20 minutes before you plan on eating them. This makes 2 very large servings - better to serve with ice cream for 4. An electric beater comes is a must so as to incorporate enough air into the batter.

2/4/21 Whipped this up quickly after dinner as a treat. I've made this before and overcooked it (so it came out as cake). This time I stuck to 15 min and it came out just right. The cake batter was also thicker than last time (maybe the Canadian flour?) - but still edible.
8/24/23 Used chocolate chunks and doubled recipe to make 4 ramekins worth.

• 85 g butter
• 108 g rich dark chocolate (half the bar plus one square) OR 100 g chocolate chunks - 70% dark 
• 2 eggs
• 1/4 c sugar
• 1/8 c flour
• 1/2 T cocoa powder
• 1/4 t salt
• 1 t vanilla
• optional: 1/2 t instant coffee granules

1. Generously grease 2 large ramekins.
2. In a small pan, over very low heat, melt the butter and chocolate pieces, stirring often. Remove from heat.
3. In a large bowl, beat together the eggs and sugar for 7 minutes.
4. Add the flour, cocoa, salt, vanilla and coffee. Beat for 2 minutes.
5. Slowly add the chocolate mixture and beat for another 5 minutes.
   
6. Pour into ramekins, 3/4 full. Refrigerate, if desired to bake at a later time.
7. Bake on a cookie sheet at 190C/375F for 15-20 minutes, until puffed and mostly dry on top.
8. Rest for 3 minutes.
9. Invert onto plates. Serve warm.

Gingerbread - cake

Still using up the molasses, so tried another gingerbread recipe and put it in my 8x8 glass baking dish. It took a very long time to bake - so might try a bigger pan next time (9" round) to reduce the time. I got it from a newly discovered blog - which occasionally has some recipes and lots of menu ideas.

• 1/2 c butter
• 1/2 c sugar
• 1 egg
• 2.5 c flour
• 1.5 t soda
• 1 t cinnamon
• 1 t ginger
• 1/2 t salt
• 1/2 c molasses
• 1/2 c honey
• 1 c water

1. Melt the butter.
2. Combine with sugar and egg.
3. Add flour, soda, spices and salt.
4. Add molasses, honey and water. Use mixer to blend until mostly smooth.
5. Pour into 8x8 pan and bake at 180C/350F for 50 min or until cooked through.
   

Variations

• Add grated peel of one orange.
• Use cold coffee instead of water.

Notes
This turned out ridiculously moist and flavorful, though a little too sweet. So next time I might reduce the honey to 1/3 c and the sugar to 1/3 c. Also try a 9" round cake pan and try to get away with cooking it for less time.

5/20/10 Only had 1/3 c molasses and 1/3 c honey left. Blended until smooth in blender - lots of air bubbles. Baked in 9" cake pan at 180C for 50 min. Rose very high and unevenly. Honey had too strong of a taste (a kind I don't like). Otherwise ok.

Chocolate Sponge Cake

The cake rises to about double, but deflated to half for me after I flipped it out. The mini oven cooks differently from regular ovens, so next time I'd cook this above the middle shelf and at a slightly higher heat. It still tasted delicious.

• 1/3 c all purpose flour
• 1/3 c cornstarch
• 1/3 c cocoa
• 4 eggs, separated
• 3/4 c sugar, divided
• 1 t vanilla
• pinch of salt

1. Use a 9" round cake pan with high sides or a springform pan. Line bottom with foil or wax paper. Grease bottom and flour sides generously.
   
2. Sift flour, cornstarch and cocoa into a medium bowl.
3. In a separate medium bowl, cream yolks, half the sugar and vanilla using an electric mixer - 5 minutes.
4. In a large bowl, whip whites and salt until soft peaks form. Add sugar gradually and whip until stiff.
   
5. Fold dry ingredients and yolk mixture into egg white mixture.
6. Pour into prepared pan.
7. Bake 30 min at 180C/350F on middle shelf or until center is firm to the touch.
8. Separate cake from sides of pan with knife. Invert, right side up, onto cooling rack.
9. Serve with chocolate mousse or ice cream.

For Comparison
This was the recipe that came with the bend'n'bake silicone cake pan.

Chocolate Sponge

• 8 whole eggs
• 250 g caster sugar
• 200 g plain flour
• 50 g cocoa powder
• 1 t baking powder

1. Preheat oven to 180C/356F.
2. In an electric mixer, beat eggs and sugar until light and fluffy.
3. Sift together flour, cocoa and baking powder.
4. Gently fold with a spatula the flour mix into the egg mixture.
5. Pour mixture into mould. Place into a preheated oven for approx 35-40 min.

Carrot Cake with Cream Cheese Frosting

It's impossible to find crushed pineapple and last time I tried using fresh it came out way too moist. So I substituted grated apple for the pineapple and it still came out very moist. I don't like a super sweet frosting - I even found this low sugar recipe too sweet - next time I might only use one cup of confectioners sugar and half the amount of butter.
2/28/16 Made this again and reduced the oil and sugar and it came out great. Adjusted below with original amounts in brackets

Carrot Cake

• 3 eggs
• 3/4 c buttermilk (or regular milk and 1 T lemon juice)
• 1/2 c oil (or part applesauce) [was 2/3 c]
• 1.3 c white sugar (or use part brown) [was 1.5]
• 2 t vanilla
• 2 t cinnamon
• 1/4 t salt
• 2 3/4 c flour [was 2 1/4 c]
• 2 t soda
• 2 c shredded carrot
• 3/4 c coconut
• 3/4 c walnuts
• 8 oz crushed pineapple with juice (or grated apple and extra carrot)
• 1 c raisins

1. Grease and flour two 9" round cake pans.
   
2. In a medium bowl, combine cinnamon, salt, flour and soda.
3. In largest bowl, combine eggs, milk, oil, sugar and vanilla. Add flour to mixture.
4. In a large bowl, combine carrots, coconut, nuts, pineapple and raisins. Add to egg-flour mixture and fold in well.
5. Pour into pans and bake 30-45 minutes at 180C/350F or until done.
6. Let rest in pan several minutes. Invert onto serving plates to cool.
   
7. Wrap in plastic wrap and refrigerate until ready to frost.
   

Notes

• In the mini oven use a higher rack.
• If very wet, add more flour.
• OK to bake in two rounds.
• 10" springform, 55 min. 8x8 and 12 cupcakes, 30 min.
• 5/28/2010 Used 2 carrots, 1 apple, 1/2 c butter, ~3 T oil, no nuts. Increase flour to 2 3/4 c. Be sure to let cool in pan for several minutes so it doesn't fall apart!
• 2/28/2016 Used 3 large carrots shredded in food processor. Made 8" and 9" rounds and layered with cream cheese frosting below (only using 2/3 of the batch).

Cream Cheese Frosting

• 2 - 8 oz pkg cream cheese, softened
  
• 1/2 c butter (or less), softened
  
• 1 t vanilla (or more)
• 1 c confectioner's sugar [was 2 c]

1. Combine cream cheese and butter until smooth.
2. Add vanilla.
3. Sift in sugar to avoid lumps. Mix well.
4. Refrigerate until firm enough to spread on cake.

Combining it All Together

1. Spread 1/3 frosting on bottom layer.
   
2. Place other cake layer on top.
   
3. Spread remaining frosting on sides and top.
4. Decorate with walnut pieces or carrot sticks or fresh fruit.
5. Chill until ready to serve.