We wanted to wish everyone a Merry Christmas and a happy holidays by sharing some of our favorite desserts with you!
Iowa Buche de Noel
10 servings | Prep: 1 hour | Chill: 30 minutes | Bake: 12 minutes
• 1/3 cup sifted cake flour
• 1/3 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 eggs
• 4 egg yolks
• 1 tsp vanilla
• 3/4 cup granulated sugar
• Sifted powdered sugar
• 1 cup whipping cream
• 1/4 cup sifted powdered sugar
• 1/2 tsp vanilla
• So-Chocolate Buttercream (see Recipe Center)
• Candied flowers and leaves (optional)
• 2 Tbsp sifted powdered sugar
1. Grease a 15x10x1-inch jelly-roll pan. Line pan with waxed paper. Generously grease waxed paper. Set aside.
2. In medium mixing bowl, combine cake flour, cornstarch, cocoa powder, soda, and salt. In large mixing bowl, beat eggs, yolks, and the 1 teaspoon vanilla with electric mixer on high speed 4 to 5 minutes or until thick and lemon colored. Gradually add 3/4 cup sugar, beating 2 minutes on high to dissolve sugar.
3. Sprinkle flour mixture, one third at a time, over egg mixture and use a large rubber spatula to gently fold until mixed.
4. Evenly spread batter in the prepared jelly-roll pan. Bake in a 375 degree F oven about 12 minutes or until the cake springs back when lightly touched with your finger.
5. Remove the cake from the oven. Cool in pan on a wire rack for 3 minutes. Generously sprinkle the powdered sugar over a clean kitchen towel thats slightly larger than the cake. Invert pan and turn cake upside down onto the towel. Carefully remove waxed paper by peeling it off the cake; discard.
6. While cake is warm, roll up cake and towel, starting from one of the cakes short sides.* (Its important to roll the cake while warm to avoid cracking.) Cool rolled cake on a wire rack.
7. Gently unroll cake; remove towel. In a chilled medium mixing bowl, combine whipping cream, the 1/4 cup powdered sugar, and the 1/2 teaspoon vanilla. eat with chilled beaters of an electric mixer on medium speed until soft peaks form. With a thin metal spatula, spread the whipped cream filling on the cake to within 1 inch of the edges.
8. Carefully roll up cake (without the towel) starting from a short side.* Place on serving platter, seam side down, and chill in the refrigerator for 30 minutes.
9. Remove cake from refrigerator. With a serrated knife, diagonally cut off a 3-inch slice from one end of cake. Place the diagonally cut edge of piece against side of longer roll on the serving plate. This forms a branch on the log.
10. Frost entire cake with So-Chocolate Buttercream, carefully cementing limb to trunk with buttercream. Chill again until buttercream firms, if necessary. With the tines of a table fork, create a pattern of rings on the cut ends of the roll, and bark on the rest of the tree. Place the candied flowers and leaves on the bark in a random pattern, if you like. Using a sieve, gently dust the cake with 2 tablespoons powdered sugar to create a sprinkling of snow. Chill cake until ready to serve. Makes 10 servings.
Molten Chocolate Lava Cakes
Serves: 6 | Prep: 15 minutes | Bake: 12 minutes | Cool: 2 minutes
• 2 Tbsp. butter
• 8 oz. bittersweet chocolate, coarsely chopped
• 3/4 cup butter
• 3 eggs
• 3 egg yolks
• 1/3 cup granulated sugar
• 1 tsp. vanilla
• 1 Tbsp. all-purpose flour
• Powdered sugar • Fresh raspberries
• Fresh mint leaves
1. Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly.
4. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and serve with fresh raspberries and mint leaves. Serve immediately.
Lemon Blueberry BundtC
Lemon Blueberry Bundt Cake
Prep: 15 minutes | Bake: 1¼ hours
• 2 3/4 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 cup butter or margarine
• 1 3/4 cups sugar
• 4 eggs
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 1/4 cups blueberries, tossed with
• 1 Tbsp flour
• 1 1/2 cups confectioners’ sugar
• 8-10 tsp lemon juice
• 1 Tbsp corn syrup
• Lemon zest (to garnish)
1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze: in a small bowl, mix together confectioners’ sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.