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Flourless Chocolate Cake
Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted. Overview A traditional baking method for a variety of flourless chocolate cakes involves whipping the whites alone and then whipping the yolks into the sugar to increase the air content. The overall effect of this process is a sturdy, but light cake. The chocolate and butter are melted together in either a microwave or double boiler. Once all the ingredients are combined, the resulting batter contains only the starch naturally present in the chocolate. The use of Dutch cocoa powder instead of simple cocoa powder will allow the cake to have a denser fudge-like consistency that the cake is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molten Chocolate Cake
Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cakes
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Desserts
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered bakin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jewish Baked Goods
Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of historical History of ancient Israel and Judah, Israel and Judah. Jewish ethnicity, nationhood, and religion are strongly interrelated, "Historically, the religious and ethnic dimensions of Jewish identity have been closely interwoven. In fact, so closely bound are they, that the traditional Jewish lexicon hardly distinguishes between the two concepts. Jewish religious practice, by definition, was observed exclusively by the Jewish people, and notions of Jewish peoplehood, nation, and community were suffused with faith in the Jewish God, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word ''desservir'' "to clear the table" and the negative of the Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompas & Parr * Butter Braid C * Cherrybrook Kitchen * Chicoo * Cool Wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Custard Desserts
This is a list of custard desserts, comprising prepared desserts that use custard as a primary ingredient. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg or egg yolk. Custard desserts File:Cremecaramel.jpg, Creme caramel, also known as flan File:Galaktoboureko.jpg, Galaktoboureko is a dessert of semolina custard in phyllo dough. File:Trifle-(cream-layer)-profile.jpg, Layers of a trifle showing the custard in between cake, fruit and whipped cream File:Marsala sabayon with cookie and local stone fruit.jpg, A glass of zabaione See also * Blancmange – made without egg yolks * Bavarian cream – made without egg yolks * Panna cotta – made without egg yolks * Eggnog * Eierpunsch – sometimes prepared using custard as an ingredient * List of baked goods * List of desserts * List of egg dishes * Lists of prepared foods * List of savoury puddings * List of sweet puddings References External links * * * {{Lists of p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torte
A torte (from German ''Torte'' ( (in turn from Latin via Italian ''torta'')) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit. Ordinarily, the cooled torte is glazed and garnished. Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground nuts or breadcrumbs. Origin The best-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré. In Hungary, Czech Republic, Slovakia, Ukraine, and Russia cakes are usually called tortes without differentiating between ''cake'' and ''torte''. In Polish, as an example, the word ''torte'' is translated into Polish as ''tort'', but ''tort'' can be also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecake
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or ''base'' made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated). Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients. Culinary classification Modern cheesecake is not usually classified as an actual "cake", despite the name (compare with Boston cream "pie"). Some people classify it as a tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Mousse
A mousse (; ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early as 1768.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 195 Modern mousses are a continuation of this tradition. Savoury mousse Fish mousse with brown bread and butter was a popular meal of American cuisine and is still sometimes made as a party dip, although it is not as common as it was in the 1950s. Gallery File:Lemon mousse with peach compote (4455679740).jpg, Lemon mousse with peach compote File:Smoked salmon and dill mousse in cucumber cups.jpg, Savory salmon mousse File:Mousse cake 7.jpg, Mousse cake File:Debesmanna.JPG, Redcurrant semolina mousse See also *Foam (culinary) *Bavarian cream * Fruit whip * Flourless chocolate cake * Mousseline sauce *Parfait (food) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Georges Vongerichten
Jean-Georges Vongerichten (; ; born in Alsace, France, on 16 March 1957) is a French chef."Profile: Jean-Georges Vongerichten" , ''CityFile New York'' Vongerichten owns restaurants in , , , , , and |
