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Mocha biscuit cake

Chatelaine | posted Thursday, Mar 10th, 2016

Preparation time: 15 minutes
Total time: 2 hours 35 minutes
Makes: 10 servings



  • 350-g pkg shortcake biscuits, preferably Peak Freans, coarsely crumbled
  • 300-g pkg semi-sweet chocolate chips, about 1 3/4 cups
  • 1/2 cup unsalted butter
  • 1/2 cup golden corn syrup
  • 1 tbsp instant espresso powder
  • 1/2 tsp flaked sea salt, such as Maldon
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp refined coconut oil


  1. WRAP the base of an 8-in. springform pan with plastic wrap. Spray inside band with oil, then line with plastic wrap, pressing to adhere to pan. Assemble pan, inserting the base, lip-side down.
  2. RESERVE 1/4 cup crumbled biscuits. Place remaining crumbled biscuits in a medium bowl.
  3. FILL a large pot with water, to about 1 in. deep. Boil, then reduce heat to medium-low. Combine semi-sweet chocolate with butter, corn syrup and espresso powder in a large metal bowl. Set over simmering water. Stir until melted. Remove from heat. Stir in crumbled biscuits and salt. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  4. RELEASE biscuit cake from pan. Remove base. Transfer cake to a cake stand. Microwave milk chocolate with coconut oil in a small bowl, 1 min. Stir until smooth. Drizzle over top of cake. Sprinkle with reserved 1/4 cup crumbled biscuits. Refrigerate until chocolate is firm, 20 min.
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Lidia Bastianich’s chocolate-hazelnut cake

Chatelaine | posted Monday, Nov 30th, 2015



  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
  • In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt, and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer.
  • Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate.

Recipe from Lidia’s Mastering the Art of Italian Cuisine, 2015.

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Tres leches coconut cake

Chatelaine | posted Monday, May 25th, 2015



1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk

1/2 tsp vanilla


1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional



  1.  PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
  2.  STIR flour with baking powder in a medium bowl.
  3.  BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
  4.  STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  5.  BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
  6.  WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours
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No-bake strawberry Greek yogurt cheesecake

BT Toronto | posted Wednesday, Aug 21st, 2013

A simple, no bake strawberry cheesecake – we’ve made it healthier by using Greek yogurt and only one package of light cream cheese.

No-bake strawberry Greek yogurt cheesecake

Prep Time: 20 minutes | Total Time:  3 hrs 10 min
Makes: 8 servings



  • 1¼ cups (300 mL) graham cracker crumbs
  • ¼ cup (50 mL) margarine or butter, melted


  • 3 tbsp (45 mL) cold water
  • 1 pkg (7 g) unflavoured gelatin
  • 1 pkg (250 g) light cream cheese softened
  • 1 tub (500 mL) strawberry Greek yogurt
  • ½ cup (125 mL) finely chopped strawberries (optional)


  • 1½ cups (375 mL)  quartered strawberries
  • 1 tbsp (15 mL) granulated sugar


  1. Heat oven to 350°F (180°C).  Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.
  2. Combine crust ingredients and firmly press onto bottom and up sides of pie plate.  Bake 8 minutes.  Cool on wire rack.
  3. In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.  Microwave on high power 30 to 40 seconds to turn gelatin back to a liquid.
  4. In medium bowl, beat cream cheese on medium speed until light and fluffy.  Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.
  5. Pour into baked crust.  Refrigerate until set; at least 3 hours.
  6. Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.  Serve over sliced cheesecake.

**Vegetarian?  Replace gelatin with agar agar.  Found in most health food and bulk food stores.

Courtesy Yoplait Canada,

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Decadent chocolate mayonnaise cake

BT Toronto | posted Wednesday, Jul 24th, 2013

Decadent chocolate mayonnaise cake


  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 tsp. vanilla extract
  • 1 cup mayonnaise
  • 1 1/3 cups water


  1. Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.
  2. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
  3. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  5. Frost with your favourite frosting or generously sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in centre comes out clean.

Optional cake garnishes:

Peanut butter mousse


  • 1 cup smooth peanut butter
  • 1 cup of plain cream cheese
  • 1 cup of powdered/icing sugar
  • 1 tsp of vanilla extract
  • 2 cups of heavy cream
  • 2 tbsp of powdered/icing sugar


  1. Place the peanut butter, cream cheese, vanilla and 1 cup of icing sugar into a mixer and mix until very smooth and then set aside.  In another bowl whip the cream.
  2. While whipping add the 2 tbsp of icing sugar and continue whipping until you have peaks – but not too much as the cream will become butter like and lumpy.  Then fold the whipped cream into the peanut butter mixture. Do not over stir.

Chocolate ganache


  • 2 cups of chopped dark chocolate
  • 2 cups of heavy cream


  1. In a medium bowl place the chopped dark chocolate.
  2. In a sauce pan bring the cream to a boil over a medium heat. Once it reached a boil pour the cream over the chocolate and whisk until smooth.

Candied peanuts


  • 1 cup of granulated/castor sugar
  • 2 cups of plain shelled peanuts
  • ½ cup of water


  1. In a skillet place the water and the sugar and continually stir over a medium heat until it starts to get thick and turns into caramel. Once it starts to thicken, toss in the peanuts and stir until they are completely covered.
  2. Lower the heat and continue stirring until the peanuts are a nice golden brown colour. Once brown, transfer on to a cookie sheet and sprinkle with salt and let them cool.

Italian meringue


  • 2 cups of granulated/castor sugar.
  • 8 egg whites
  • ½ tsp of cream of tartar
  • 2/3 cup of water
  • Candy thermometer


  1. In a pan bring the water and sugar to a boil continually stirring until the sugar dissolves.  Continue boiling until the sugar syrup has reached a soft-ball stage (235 to 240 degrees Fahrenheit or 112 to 116 Celsius on a candy thermometer.)
  2. In a bowl, at a medium speed, whip the egg whites with the cream of tartar until just before it forms peaks. Then dribble in the boiling sugar syrup while beating at a higher speed until the egg whites cool and forms stiff, shiny peaks.
  3. To assemble the cake, slice one cake in half horizontally.Place the uncut cake on a serving platter. Top with half of the ganache and half of the peanut butter mousse.  Layer with a slice of cake and cover with the remaining ganache and mousse. Top with the last slice of cake.
  4. Spread the meringue on the top.  Using a kitchen torch, toast the meringue.  Garnish with candied peanuts.

Courtesy Chuck Hughes,

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