Chocolate Crispies with Peanut Butter

Preparation time 20 minutes

MAKES ABOUT 18

Ingredients:
• 4 digestive biscuits
• 25g (1oz) butter
• 1 level tbsp crunchy peanut butter
• 1½ level tbsp cocoa power
• 50g (2oz) icing sugar
• 2tbsp golden syrup
• 50g (2oz) butter
• 50g (2oz) puffed rice cereal

Preparation:
1. Place 16 paper cases in bun tins to give support. Put the digestive biscuits inside a plastic bag and crush finely with a rolling pin.

2. Soften the butter, beat in the peanut butter, then stir in the crushed digestives. Refrigerate the mixture for 30 minutes.

3. Roll the peanut butter mixture into small balls and [lace one in each paper case.

4. Put the cocoa power, icing sugar, golden syrup and butter together in a heavy-based pan. Melt slowly over heat without boiling.

5. Stir the cereal into the cocoa mixture until they are evenly coated. Place large spoonfuls in each paper case, making sure the peanut butter is completely covered. leave to set before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p62'

Mint and Chocolate Chip Buns

Preparation time 20 minutes plus 5 minutes for decoration

MAKES ABOUT 18

Ingredients:
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 eggs, beaten
• 75g (3oz) self-raising flour
• 15g (½oz) cocoa power
• 50g (2oz) plain chocolate, finely chopped
• 2tsp peppermint essence

Ingredients for Decoration:
• 10 chocolate mints crisps

Preparation:
1. Grease 18 bun tins or line them with paper cases. Set the oven to 190°C/375°F/Gas Mark 5.

2. Beat the margarine and sugar together until light and fluffy.

3. Gradually beat in the eggs, a little at a time.

4. Sift the flour and cocoa power together and gently fold into the mixture. Stir in the chopped chocolate and peppermint essence.

5. Divide the mixture evenly between the bun tins and bake for 15-20 minutes or until the buns feels firm to the fingertips.

6. Just before the buns are ready to come out the oven, cut the mints in half. As soon as the buns are cooked, place half a mint on top of each one. Leave to cool on a wire rack.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p60'

Black Forest Buns

Preparation time 20 minutes plus 15 minutes for decoration

MAKES ABOUT 18

Ingredients:
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 2 eggs, separated
• 50g (2oz) self-raising flour
• 25g (1oz) cocoa power
• 25g (1oz) ground almonds

Ingredients for Decoration:
• 150ml (¼pt) double cream, whipped
• 1tbsp kirsch
• 1 tin dark morello cherries
• 25g (1oz) plain chocolate, grated

Preparation:
1. Grease 18 bun tins or line them with paper cases. Set the oven to 190°C/375°F/Gas Mark 5.

2. Beat the margarine and sugar together until light and fluffy. beat in the egg yolks one at a time.

3. Sift the flour and cocoa powder together and gently stir into the mixture with the ground almonds.

4. Whisk the egg whites until stiff> Using a large metal spoon, or spatula, stir one spoonful of the egg whites into the mixture, then carefully fold in the remaining whites.

5. Divide the mixture evenly between the bun tins and bake for 15-20 minutes or until the buns feel firm to the fingertips. Cool on a wire rack.

6. To decorate: mix the whipped cream and kirsch together. Drain the cherries and pat very dry with absorbent paper.

7. Place the cream in a piping bag fitted with a large fluted nozzle. Pipe a whirl of cream on top of each bun. Sprinkle a little grated chocolate over each whirl and top with a black cherry.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p58'

Bonfire Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'
Preparation time 30 minutes plus 30 minutes for decoration

Ingredients:
• 175g (6oz) soft margarine
• 175g (6oz) caster sugar
• 3 eggs, beaten
• 175g (6oz) self-raising flours
• 25g (1oz) drinking chocolate
• Orange Food Coloring

Ingredients for the Marshmallow Frosting:
• 2 eggs whites
• 100g (4oz) icing sugar, sifted
• 125g (5oz) unsalted butter, softened
• Orange and red colouring

Ingredients for Decoration
• 8 small chocolate flakes
• 50g (2oz) marzipan, coloured brown

Preparation:

1. Grease a 1 liter (2pt) pudding basin and a bun tin. Set the oven to 190°C/375°F/Gas Mark 5.
2. Cream the Margarine and sugar together until light and fluffy. Gradually beat in the eggs and fold in the flour.
3. Divide the mixture in half. Stir the drinking chocolate into one half and colour the remained orange.
4. Spoon alternate colorurs into the pudding basin and the bun tin. Swirl with a skewer to give a curved marble effect. Bake the bun for 15-20 minutes and pudding basin for 1-1½ hours until the cakes feel firm when pressed with the fingertips. Turn out on to a wire rack and cool.
5. To make the marshmallow frosting: put the egg whites and icing sugar in a large bowl over a pan of simmering water. Whisk until thick and mousse-like. Remove from the heat and whisk until cool.
6. Bet the butter until light and fluffy, then gradually beat in the meringue mixture.
7. Split the large cake in half. Sandwich together with some of the frosting and attach the bun on top with another layer of frosting. Divide the remaining frosting in half and colour half red and half orange. Cover the cake in alternate blobs of icing, drawing in into peaks to represent flames.
8. Cut the flakes into 5cm (2in.) pieces and arrange on the cake, like logs. use the coloured marzipan to make a Guy.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p56'

Fairy Castle Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 25 minutes plus 1 hour for decoration

Ingredients for The Icing:
• 100g (4oz) plain chocolate
• 225g (8oz) unsalted butter
• 350g (12oz) icing sugar
• 2 egg yolks

Ingredients for Decoration:
• 1x25cm (10in.) cake board
• 5 flat sweets
• 1 tube sugar-coated chocolate beans
• 3 small silver or gold doyleys
• Any bought decoration, such as candles, bumble bees, butterflies, or a fairy

Preparation:
1. Collect 3 empty food tins to bake the turrets in, one 450g (1lb) size; one 225g (8oz) size; and one 150g (5oz) size. Wash them and remove the labels. Use a 20cm (8in.) round cake tin for the castle base. Grease all the tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Half fill the food tins with the cake mixture and use the rest to fill the large tin. Bake the small cakes for 20-30 minutes and the large one for approx. 1 hour until well risen and firm when presses with the fingertips. Cool on a wire rack.

3. To make the icing; break the chocolate into pieces and melt in a bowl set over a pan of simmering water. Allow to cool but not set. soften the butter, then beat in the icing sugar, egg yolks and cooled chocolate. Beat until light and fluffy.

4. To assemble the cake: split the large cake in half and sandwich together with some of the icing. Set the cake on the board and ice the top and sides.

5. Carefully coat each turret with icing, inserting a fork into the base so that the cake can held with one hand while spreading the icing with the other. Set each turret on top of the cake, as shown in the photograph.

6. Push the sweets into the icing for windows and arrange the chocolate beans around the base, like crazy paving. Make a cut in each doyley from the outside to the center, roll them into cones to form roofs for the turrets and secure.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p52'

Rice Chocolate and Ginger Christmas Log

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 20 Minutes plus 30 Minutes decoration

Ingredients:
• 225g (8oz) plain chocolate
• 1tsp strong instant coffee
• 3tbsp water
• 5 eggs, separated
• 125g(5oz) caster sugar

Ingredients for the Filling:
• 2 heaped tbsp ginger marmalade
• 4tbsp advocaat liqueur (optional)
• 300ml (¹/³) double cream, whipped

Ingredients for Decoration:
• 1tbsp icing sugar
• Christmas decorations

Preparation:
1. Line a large roasting tin with greaseproof paper. Brush it lightly with oil and dust with flour and caster sugar. Set the oven to 200°C/400°F/Gas Mark 6.

2. Put the chocolate, coffee and water into a heavy-based pan and melt slowly over a low heat.

3. Beat the egg yolks and sugar together until pale and mousse-like. Whisk the egg whites until stiff but not dry.

4. Stir he melted chocolate into the egg yolks. Mix a spoonful of the beaten egg whites into the mixture, then carefully fold in the remaining whites.

5. Spread the mixture evenly into the prepared tin and bake for 12 minutes until the top is dry and firm to touch. Cover immediately with a damp tea towel and leave to cool, preferably overnight.

6. To make the filling: fold the ginger marmalade and advocaat into the whipped cream.

7. To assemble the log: lay a sheet of greaseproof paper on the work surface. Turn the chocolate cake on to the paper and peel off the lining. Spread with the ginger filling and roll up like a Swiss roll, using the greaseproof paper to help you. Just before serving, dust with icing sugar and add the Christmas decorations.

If preferred, the Christmas log may be filled with plain whipped cream or whipped cream flavored with coffee essence.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p50'

Tipsy Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 25 minutes plus 20 minutes for decoration plus 2 hour for the syrup to soak into the cake

Ingredients:
• 125g (5oz) soft margarine
• 75g (3oz) caster sugar
• 5 eggs, separated
• 125g (5oz) plain chocolate, grated
v125g (5oz) ground almonds

Ingredients for the Syrup:
• 50g (2oz) granulated sugar
• 2tsp instant coffee powder
• 150ml (¼pt) water
• 2tbsp dark rum

Ingredients to Serve:
• 300ml (½pt) whipped cream
• 2tbsp cinnamon powder

Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 170°C/325°F/Gas Mark 3.

2. Cream the margarine and sugar together until light and fluffy. Gradually beat in the egg yolks.

3.Carefully fold in the grated chocolate and ground almonds.

4. Whisk the egg whites until stiff but not dry and fold into the chocolate mixture.

5. Turn the mixture into the prepared tin and bake for about 1 hour or until the cake feels firm to the fingertips.

6. To make the syrup: put the sugar, coffee and water together in a heavy-based pan and set oven a low heat. Allow the sugar to dissolve, then simmer until the syrup feels sticky. Cool a little, then add the rum.

7. Place the cake in an ovenproof serving dish and prick all over with a fork or skewer. Spoon the syrup over the cake a little at a time until it has all been adsorbed. Leave to stand for at least 2 hours.

8. To serve the cake: set the oven to 170°C/325°F/Gas Mark 3. Warm the cake for about 15 minutes. Meanwhile fold the cinnamon powder into the whipped cream. Serve the cake immediately with the whipped cream handed separately.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p48'

Individual Chocolate Lava Cakes

Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Ghirardelli is one of the very few American manufacturers that makes chocolate starting from the cocoa bean through to finished products. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the highest quality products and an intense, smooth-melting chocolate taste.

Ingredients:
Serves 6
• 1 1/2 bars G hirardelli 60% Cacao Bittersweet Chocolate Baking Bars (6 ounces total)
• 1/4 cup heavy cream
• Nonstick cooking spray
• 8 tablespoons (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour
• Raspberries, for garnish
• Whipped cream, for garnish

Preparation To make centers:
Melt 2 ounces of chocolate (1/2 a baking bar) and cream in the top of a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

Preparation To make cake:
1. Preheat oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.

2. Melt remaining 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

3. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.

4. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

5. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes.

6. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p60'.

1-2-3-4 Cake

Ingredients:
• 1 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 3 cups flour (or, for chocoholics, use 2½ cups flour and ½ cup cocoa)
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 cup sour cream
• 1 teaspoon vanilla

Preparation:
Cream butter or margarine, add sugar gradually and beat until light and fluffy. Add eggs one by one, beating well after each addition. Sift dry ingredients together. Combine sour cream and vanilla. Add dry ingredients and sour cream alternately to the batter, beating well. Bake in a greased bread pan at 350° for about 1 hour.

This Cake recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Rum and Raisin Choux Ring

Preparation time 20 minutes plus 20 minutes for decoration

Ingredients For The Choux Pastry:
• 75g (3oz) butter
• 220ml (7½fl.oz) water
• 100g (4oz) plain flour, sifted
• 3eggs, beaten

Ingredients For The Filling:
• 300ml (½pt) whipped cream
• Icing sugar to taste
• 100g (4oz) raisins soaked in 2tbsp dark rum

Ingredients For The Icing:
• 100g (4oz) plain chocolate
• 1tsp golden syrup
• 15g (½oz) butter
• 2tsp dark rum

Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Wet a baking sheet.

2. Put the butter and the water together in a pan and bring slowly to the boil. Immediately the liquid boils, tip all the flour in at once, remove from the heat and beat the mixture with a wooden spoon until it becomes thick and leaves the sides of the pan. Cool.

3. Beat in the eggs, a little at a time, until the paste is smooth and shiny. It may not be necessary to add all the egg. The mixture should fall easily from a lifted spoon.

4. Put the choux pastry into a piping bag fitted with a large plain nozzle and pipe it on to the baking sheet in a circle about 15cm (6in.) in diameter. Bake for about 30 minutes until brown and crisp.

5. While still warm, split the choux ring in half, scrape out any cooked paste and discard, Cool on a wire rack.

6. To make the filling: sweeten the whipped cream with the icing sugar and stir in the soaked raisins. Use to sandwich the choux ring together.

7. To make the icing: put all the ingredients in a small pan and melt slowly over a low heat, stirring occasionally. Pour over the filled choux ring and leave to set.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p46'

Chocolate, Honey and Hazelnut Shortcake

Preparation time 30 minutes plus 40 minutes for decoration
Ingredients:
• 75g (3oz) hazelnuts
• 100g (4oz) butter
• 60g (2½oz) caster sugar
• 125g (5oz) plain flour, sifted

Ingredients For Decoration:
• 100g (4oz) plain chocolate
• 2tsp water
• 15g (½oz) butter

Ingredients For The Filling:
• 300ml (½pt) double cream, whipped
• 2tbsp runny honey

Preparation:
1. Toast the nuts in a hot over. When they are dark brown, rub in a dry tea towel to remove the skins. Reserve 6 nuts for decoration and grind the rest.

2. Cream together the butter and sugar until light and fluffy.

3. Fold the flour gently into the mixture. Add the ground hazelnuts.

4. Set the oven to 190°C/375°F/Gas Mark 5.

5. Divide the paste into three. Place each third on a baking sheet and, using the fingertips, press out into thin flat rounds of approximately 18cm (7in.) diameter. Chill for 30 minutes.

6. Bake the shortcake for 10-12 minutes. Allow to cool a little, then use a palette knife to loosen them from the baking sheet. Quickly cut one into 6 portions (they will become crisp as the cool).

7. To make the decoration: melt the chocolate and water together in a pan set oven a low heat. Stir in the butter. Set the cut portions of shortcake on wire rack over a piece of greaseproof paper. Coat each portion with the melted chocolate. Allow to set.

8. To make the filling: mix the whipped cream and honey together, place a little in a piping bag fitted with a large fluted nozzle. Use half the remaining cream to sandwich together the 2 whole shortcakes and spread the other half on top.

9. Set the portions of chocolate-coated shortcake into the cream, placing each at a slight angle. Pipe a whirl of honey cream on top of each portion and decorate each whirl with a whole hazelnut.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p44'

White Chocolate Sweet Potato Cake

Copyright © 1996 and 2010, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Martha Stewart

Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy-award winning television program now airing on Hallmark Channel. Martha Stewart Living Omnimedia, Inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

Serves 8-10
Ingredients:
• 2 pounds (about 3) sweet potatoes
• 1 1/4 cups vegetable oil
• Unsalted butter, for pans
• 2 cups cake flour, (not self-rising), plus more for pans
• 4 large eggs
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons pure vanilla extract
• 3 tablespoons brandy
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
• 1 pound white chocolate
• 2 cups heavy cream

Preparation:
1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.

2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2- inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces, transfer to a large bowl and set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup white chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p56 and p57'.

Orange-Poppy Seed Tea Cakes

MAKES ABOUT 24 MUFFINS

Ingredients:
• 2 eggs plus 1 egg white
• 2½ cups sugar
• 1/8 cup vegetable oil
• 1 cup applesauce
• 1½ teaspoons vanilla
• 1½ teaspoons almond extract
• 3 cups all-purpose flour mixed with 1½ teaspoons salt and
• 1½ teaspoons baking powder
• 1½ cups milk
• 1½ teaspoons poppy seeds
• ¼ teaspoon grated orange zest

Ingredients For Glaze:
• ¼ cup orange juice
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• ½ teaspoon almond extract

Preparation:
Beat the eggs in a large bowl; add the sugar, oil, applesauce, and extracts. Mix well. Add half of the flour mixture and half of the milk. Mix. Add the remaining ingredients. Blend for about 2 minutes until batter is smooth. Spoon the batter into muffin tins lined with paper muffin cups. Bake for 25 minutes at 350°. Cool.

After muffins are cooled, prepare glaze. In a saucepan, stir all ingredients continually over medium heat at a slow boil until thickened. Do not overcook. Immediately drizzle over muffins. Allow glaze to cool and harden.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Pippi's Orange-Cranberry Muffin Cakes

MAKES 12 TO 16 MUFFINS

Ingredients:
• ¼ cup butter or margarine
• 1 cup plus 2 tablespoons sugar
• ¼ cup applesauce
• 1 teaspoon vanilla or almond extract
• ¾ teaspoon orange extract
• 3 tablespoons water, 3 tablespoons oil, and 2 teaspoons baking powder, mixed together
• Zest of one orange, grated
• Pulp of one orange, slightly chopped
• 2 cups all-purpose flour with 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup fresh-squeezed orange juice 2 cups dried cranberries Preheat oven to 375°.

Preparation:
Mix the butter or margarine and sugar together in a large bowl. Add the applesauce, vanilla, orange extract, and baking powder mixture and beat well. Add the zest and orange pulp to the batter. Add the flour with baking powder, salt, and orange juice; mix well. Fold in the cranberries.

Spoon the batter into paper-lined or prepared muffin tins. Sprinkle the top of the batter with sugar. Bake for about 25 minutes, or until done. Remove the muffins from the pan and place on a cooling rack. Cool before serving.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Chocolate and Chestnut Biscuit Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 15 minutes plus 15 for decoration

Ingredients:
• 3tbsp milk
• 2tbsp sherry
• 225g (8oz) sweetened chestnut puree (tinned)
• 15 Plain rectangular biscuits
• 150ml (¼pt) double cream, whipped
• 100g (4oz) plain chocolate
• 2tsp water
• 25g (1oz) butter, softened
• 5 walnut halves

Preparation:
1. Mix the milk and sherry together. If the chestnut puree is very hard, turn it into a bowl and beat to soften it.

2. Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top.

3. Soak 3 more biscuits and place then on top of the whipped cream. Spread these with half the chestnut puree. Repeat these two layers, ending with biscuits.

4. Melt the chocolate with the water in a small pan set over a heat. Beat in the butter.

5. Pour the chocolate over the biscuits and when nearly set, decorate with the walnut halves.

6. Refrigerate for at least 2 hours before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p42'

Cranberry Pecan Pumpkin Upside - Down Cake

Image Copyright © 2007, Martha Stewart Living Omnimedia, Inc.
Emily Luchetti, executive pastry chef at Farallon and Waterbar restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. She received the James Beard Award for Outstanding Pastry Chef in 2004, and has written five cookbooks, including A Passion for Desserts and A Passion for Ice Cream. Her sixth book, The Fearless Baker, will be published in spring 2011.

Serves 8-10

Ingredients:
• 8 ounces (16 tablespoons) unsalted butter
• 1 cup firmly packed brown sugar
• 2 cups cranberries
• 4 ounces (1 cup) coarsely chopped pecans, toasted
• 2 large eggs
• 1 cup pumpkin puree
• 6 tablespoons vegetable oil
• 1 and 1/2 cups all purpose flour
• 1 cup sugar
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Preparation:
1. Preheat the oven to 350 degrees.

2. Line the bottom of a 9-inch square pan with parchment paper.

3. Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.

4. Pour the brown sugar mixture into the bottom of the cake pan.

5. In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

6. In a large bowl, whisk together the eggs, pumpkin puree and oil.

7. Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

8. Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.

9. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with Chantilly Cream.

Ingredients For the Chantilly Cream:
Makes 2 cups
• 1 cup heavy (whipping) cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract

Preparation:
1. Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p52'.

Almond Sour Cream Cake

SERVES 16–18

Ingredients For Cake:
• 1 cup (2 sticks) butter, plus more for greasing pan
• 3 cups sugar
• 1 cup sour cream
• 3 cups all-purpose flour, plus more for dusting pan
• ½ teaspoon baking soda
• 6 eggs
• ½ teaspoon pure orange extract
• ½ teaspoon pure almond extract

Ingredients For Frosting:
• ¾ cup butter (1½ sticks), at room temperature
• 3 to 4 cups confectioners’ sugar
• 1½ teaspoons pure almond extract

Preparation:
Preheat oven to 325 degrees. Butter and flour a tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cream. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour and 20 minutes. Cool the cake in its pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.

With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully, then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

Note:
This is the basic recipe for a sour cream pound cake with almond buttercream frosting. To modify this recipe for a larger cake, consult a professional baker for quantities and bake time.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Chocolate Brandy Cake

Image Copyright Owned by 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER'

Preparation time 15 Minutes plus 15 for decoration

Ingredients:
• 225g (8oz) plain chocolate
• 225g (8oz) butter
• 2 eggs
• 25g (1oz) caster sugar
• 225g (8oz) digestive biscuits, lightly crushed
• 75g (9oz) mixed nuts, coarsely chopped
• 75g (9oz) mixed glace cherries and sultans, finely chopped
• 4tbsp brandy

Ingredients For Decoration:
• 150ml (¼pt) double cream, whipped
• 12 walnuts

Preparation:
1. Line a 15cm (6in.) souffle dish with tin foil.

2. Put the chocolate and butter in a small saucepan and melt slowly over a low heat. Cool.

3. Beat the eggs and sugar together until frothy.

4. Mix the chocolate and butter with the eggs and stir in all the remaining in gredients.

5. Pour into the prepared dish and refrigerate until set, preferably overnight.

6. Turn the cake on to a serving plate and peel off the tin foil. Put the whipped cream into a pipping bag fitted with a fluted nozzle and pipe whirls of cream around the base of the cake. Decorate with walnuts.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p40'

Banana Nut Cake

SERVES 18–20

Ingredients For Cake:
• Butter, for greasing pans
• 3 cups all-purpose flour, plus more for dusting pans
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 eggs, beaten
• ¾ cup vegetable oil
• 4 large ripe bananas, mashed
• 1 cup chopped pecans
• 1½ teaspoons vanilla extract

Ingredients For Frosting:
• 8 ounces cream cheese, at room temperature
• ½ cup (1 stick) butter, at room temperature
• 1 pound confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Preparation:
Butter and flour three 9-inch round cake pans; set aside. Preheat oven to 350 degrees.

In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.

In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

Note:
If you are interested in using this recipe for a wedding cake, consult a professional baker, as quantities and bake time will vary based on the number of people you plan to feed.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'

Chocolate Praline Meringue Cake

Image Copyright Owned © StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER

Preparation time 20 minutes plus 45 for decoration

Ingredients For The Meringue:
• 3 egg whites
• 100g (4oz) caster sugar
• 50g (2oz) drinking chocolate

Ingredients For The Praline Filling:
• 50g (2oz) unblanched almonds
• 50g (2oz) granulated sugar
• 150ml (¼pt) double cream, whipped

Ingredients For The Chocolate Ganache:
• 300ml (½) double cream
• 125g (5oz) plain chocolate, chopped

Preparation:
1. Line three baking trays with silicons paper and draw an 18cm (7in.) circle on each one. Set the oven to 180°C/250°F/Gas Mark 1.

2. Whisk the egg whites until they form stiff peaks. Add half the caster sugar and continue to beat until the egg whites are stiff and shiny.

3. Fold in the remaining sugar and the drinking chocolate. Spread the mixture on to the three circles marked on the paper.

4. Bake for 3 hour until the meringues are quite dry. Cool and remove the paper.

5. To make the filling: place the almonds and sugar in a heavy-based pan and set it over a low heat until the sugar has browned and caramelized. Turn on to an oiled baking sheet. Before the caramel had set, use a wooded spoon to separate a few whole coated almonds and reserve them for decoration.

6. When the praline is cold and brittle, grind it in a liquidizer or food processor. Stir into the whipped cream.

7. To make the chocolate ganache: bring the double cream slowly to the boil, remove from the heat and stir in the chopped chocolate until it has completely dissolved. Cool for about 15 minutes, whisking occasionally, and then whisk until thick ans creamy.

8. To assemble the cake: sandwich the meringue layers together with the praline cream. Place a little of the ganache in a piping bag fitted with a fluted nozzle. Spread the rest over the top and sides of the meringue. Pipe whirls of ganache on top and decorate each one with a whole caramel almond.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p38'