Chocolate Snacky Wacky Cake (Depression Cake)

Chocolate Cake Serving 2

This is NOT your average, common place, every-day, garden-variety cake. Frankly, it’s not normal or even respectable. It doesn’t play by the rules. If you are Merriam-Webster, you might call it bizarro, wacko, crazy, curious, eccentric, far-out, odd, kooky, offbeat, outlandish, peculiar, quirky, screwy, strange, or weird. In other words, this unassuming little snack cake is […]

Mexicano Chocolate Pudding Cake (Hot, Easy & Good)

Serving 2

When it comes to special desserts these days, I’m  into EASY. But I’m not willing to compromise on taste, so it’s got to be EASY and GOOD. And because Valentine’s Day is in two days, it’s also got to be HOT. And seriously, why can’t HOT, EASY, and GOOD go together? There are three components […]

Caramel-Lime Blueberry Pudding Cake

Blueberry Lime Pudding Cake

I’ve had pudding cakes on my mind for quite a while now, so when I was leafing through old issues of Gourmet Magazine recently and saw the fabulous Blueberry Pudding Cake on the cover of the July 2005 issue, I knew the time had come. I had fresh blueberries and the other ingredients are kitchen staples. Of course I tweaked the recipe a bit, adding a good hit of lime and a caramel note to the sauce. And then my blueberry sauce didn’t sink through the batter as the original recipe said it should, so I tweaked the procedure for the sauce as well. The result was a hit with all four tasters. The only grumbling I heard was over the lack of ice cream accompaniment. Next time, I’ll make sure to have that on hand.

The Sticky Gingerbread of My Dreams

Gingerbread cake Serving 2

I began this exploration with a question. “What is the difference between sticky and regular gingerbread?” Put another way, “What makes sticky gingerbread, well, sticky?” A couple of rounds of baking later, I had identified the differences. Namely, sticky gingerbread starts with a fluid, molasses-heavy batter, which, if not over baked, creates a beautifully moist cake, which if wrapped and refrigerated for a day or two and then brought back to room temperature, has a dense, chewy, somewhat sticky texture.

Warm-Spiced Molten Chocolate Cake

Closeup of Warm-Spiced Molten Chocolate Cake

I know, I know! Molten Chocolate Cake, or Lava Cake, as it is sometimes called, is so YESTERDAY. I am almost perturbed today when I see one on a dessert menu.

I mean, really, can’t the pastry chef think of SOMETHING ELSE? Haven’t we moved beyond warm, fragrant, oozing, fudgy chocolate soufflé cakes and their requisite ice cream accompaniments?

Chocolate Ginger Chipotle Stout Cake

Chocolate Ginger Chipotle Stout Cake

I have a confession to make. This is not a new cake. I created it at the tail end of LAST YEAR’S All Chocolate! All Month! celebration, and then in the excitement of planning a slew of new spring recipes, forgot to post it. In fact, I forgot it altogether. Until yesterday.

Lime & Vanilla Scented Rhubarb Clafouti

Lime & Vanilla Scented Rhubarb Clafouti

Clafouti (pronounced klah-foo-tee), a simple French custard-cake, is the perfect foil for the fresh fruit and berries of summer. Formulas vary wildly from one end of the spectrum (custard) to the other (cake). I love trying them all, and I’ve shared two of them with you already. What I am sharing with you today is a chewy, cake-style clafouti with a sweet-tart topping of lime and vanilla-scented fresh rhubarb.

Heavenly Almond Yogurt Cake with Fresh Strawberries, Strawberry Caramel Sauce & Basil Sauce

Almond Yogurt Olive Oil Cake with Fresh Strawberries, Fresh Basil Syrup & Cream Cheese Crema

When I happened upon the inspiration for this cake (Gourmet Traveler Magazine, Yoghurt & Almond Cake with Orange-Caramel Peaches & Vanilla Yoghurt), I puzzled over the ingredient proportions and procedure. Was there enough fat to produce a moist cake? Was there enough flour to produce a cake that could carry its own weight? Was the egg proportion too high?

Heavenly Parmesan Sour Cream Pound Cake

LunaCafe's Heavenly Parmesan Pound Cake

A few weeks ago, I posted a story on Metrovino’s Parmesan Pound Cake (Portland, Oregon), which I hope you had a chance to read. It’s all about my adventures with this extraordinary cake (the creation of Metrovino Executive Chef Gregory Denton and Chef de Cuisine Gabrielle Quiñónez), both in the restaurant and in the OtherWorldly testing kitchen.

Panforte di LunaCafe: Tis the Season

Panforte di LunaCafe, Small Cake

A dried fruit and nut laden Christmas specialty of Siena, Italy, panforte (pronounced pan-FOHR-teh; variously called Panpepeto, Siena Cake, Panforte di Siena, Panforte Nero, and Panforte Margherita) is often described as a type of fruitcake. To call it a cake of any type, however, is, well, misleading. It doesn’t fit my definition of a cake.

It also reminds me nothing of Lebkuchen, a German gingerbread-type cookie, which it is also said to resemble, probably due to the inclusion of honey and warm winter spices in both. But no, it’s not a cookie.

Spiced Pumpkin Sour Cream Upside-Down Coffee Cake

Spiced Pumpkin Sour cream Upside Down Cake with Caramelized Cranberry Hazelnut Topping and Orange Cream

After several testing sessions and a review of dessert cookbooks par excellence, SMS Bradley’s recipe for Spiced Pumpkin Sour Cream Upside-Down Coffee Cake with Caramelized Cranberry Hazelnut Topping is now perfection. An absolutely luscious Fall cake.