Download PDF Favorite Cakes: Showstopping Recipes for Every Occasion
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Favorite Cakes: Showstopping Recipes for Every Occasion
Download PDF Favorite Cakes: Showstopping Recipes for Every Occasion
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About the Author
Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brand’s catalog, website, blog, social media programs, cooking schools, and special events.
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Excerpt. © Reprinted by permission. All rights reserved.
FLOURLESS CHOCOLATE & HAZELNUT FALLEN CAKE ½ cup (4 oz/125 g) unsalted butter, cut into cubes, plus more for greasing ¾ cup (6 oz/185 g) granulated sugar, plus more for dusting 10 oz (315 g) semisweet chocolate, chopped 2 tablespoons canola oil 4 large eggs, separated, plus 2 large eggs 2 tablespoons Frangelico 2 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 1 teaspoon kosher salt ¾ cup (2¾ oz/75 g) finely ground hazelnuts 1 recipe Frangelico Whipped Cream (page 91) Chopped toasted hazelnuts, for garnish Shaved chocolate, for garnish Serves 8–10 Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) springform pan, line the bottom of the pan with parchment paper, then grease the parchment. Dust with granulated sugar, then tap out any excess. Combine the butter, chocolate, and oil in a large heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring occasionally, until melted and smooth, about 4 minutes. Remove the bowl from the heat. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until frothy, about 1 minute. Add ½ cup (4 oz/125 g) of the granulated sugar and beat until stiff peaks form, about 3 minutes. Set aside. In a medium bowl, whisk together the egg yolks, eggs, Frangelico, the remaining ¼ cup (2 oz/60 g) granulated sugar, cocoa powder, vanilla, and salt until smooth. Add the egg yolk mixture to the chocolate mixture and whisk until incorporated, about 1 minute. Fold one-fourth of the egg whites and all of the ground hazelnuts into the chocolate mixture, then gently fold in the remaining egg whites until uniformly combined. Pour the batter into the prepared pan and spread evenly. Bake until the cake has risen above the rim of the pan and is set on top, 35–40 minutes. Transfer the pan to a wire rack and let cool completely. The cake will fall slightly and crack on top as it cools. Make the Frangelico whipped cream: Remove the outer ring of the pan. Mound the whipped cream in the center of the cake and garnish with chopped hazelnuts and shaved chocolate. CLASSIC WHIPPED CREAM 1 cup (250 ml) heavy cream ¼ cup (2 oz/60 g) granulated sugar 1 teaspoon pure vanilla extract VARIATION | To make Frangelico Whipped Cream, add 2 tablespoons Frangelico in place of the vanilla extract. Makes about 2 cups (310 g) In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, cream, and vanilla on medium-high speed until stiff peaks form, about 3 minutes. Use right away, or cover and refrigerate for up to 2 hours.
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Product details
Hardcover: 112 pages
Publisher: Weldon Owen (December 5, 2017)
Language: English
ISBN-10: 1681883201
ISBN-13: 978-1681883205
Product Dimensions:
7.8 x 0.6 x 8.8 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
13 customer reviews
Amazon Best Sellers Rank:
#15,204 in Books (See Top 100 in Books)
Really a nice cake baking book. Have made about 7 different cakes using this book already. Some recipes were more difficult in the execution than I expected but all tasted great.
Seems to be missing steps and important information. Was greatly disappointed.
I bought this for my 13-year-old sister-in-law for Christmas. She loved it! She made her first cake from the book the same week. The book included a wide variety of cake recipes that were beautifully decorated. I would definitely recommend it.
I’ve just received this book and I am thrilled with it! So many great recipes I want to try, simple and clear instructions, some fantastic basic recipes , beautiful photos, I am a fan!
I bought this book as a xmas present for my teenage (aspiring to be a master baker) daughter Lily. She really seemed to love the book especially the part where it showed the various tips for piping. It has lovely photographs and instructions that make it easier for a novice baker to learn. Would definitely recommend.
I've only made one cake from it yet (Angel Food Cake) and it was delicious! This little book has a lot of good looking cake recipes as well as tips, pictures of techniques and basic recipes.
Lovely book, makes me want to bake all the time. The pictures are gorgeous and the instructions are pretty easy to follow. I’ve done two recipes so far and they both came out amazing.
This is a beautiful book.
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