While I sat in the salon over the weekend I discovered three refrigerator cake recipes in an architecture magazine that I want to try. All of them call for a small amount of Tate and Lyles golden syrup. Haven't checked if I can get it locally, but I googled it and its a product from the UK. http://www.lylesgoldensyrup.com/lylesgol...efault.htm
The earlier post about the ginger snap cookies reminded me to find my notes and type in the recipe to MC. I'd not heard of Refrigerator Cakes before this. Anyone ever tried anything like these before?
Here are the 3 recipes ...
* Exported from MasterCook *
Bittersweet Chocolate and Hazelnut Refrigerator Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 graham crackers -- most of 14.4 oz box
12 glaced cherries -- halved
1/2 cup hazelnuts -- halved
16 Ounces bittersweet chocolate -- broken up
12 tablespoons unsalted butter
2 tablespoons golden syrup -- Tate & Lyles
2 tablespoons sugar
cocoa powder -- optional
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break crackers into small pieces directly
in a large bowl. Add chierries and hazelnuts.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and sugar, stirring until melted. Remove from heat.
Combine chocolate mixture with cracker mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Dust with cocoa powder if using. Slice with a
serrated knife.
Yield:
"12 servings"
* Exported from MasterCook *
Semisweet Chocolate Amaretti & Apricot Refrigerator Cake
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 Amaretti di Saronna cookies
3/4 cup dried apricots -- sliced
16 ounces semisweet chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 Tablespoon rum
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly in
a large bowl. Add apricots.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum, stirring until melted. Remove from heat.
Combine chocolate mixture with cookies and apricots. Transfer to tin.
Pack down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.
* Exported from MasterCook *
White Chocolate Pistachio & Ginger Refrigerator Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 small gingersnap cookies
1/2 cup pistachio nuts -- shelled, skinned and halved
16 ounces white chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 tablespoon rum
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly
in a large bowl. Add pistachios.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum stirring until melted. Remove from heat.
Combine chocolate mixture with cookie mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.
Yield:
"12 servings"
The earlier post about the ginger snap cookies reminded me to find my notes and type in the recipe to MC. I'd not heard of Refrigerator Cakes before this. Anyone ever tried anything like these before?
Here are the 3 recipes ...
* Exported from MasterCook *
Bittersweet Chocolate and Hazelnut Refrigerator Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 graham crackers -- most of 14.4 oz box
12 glaced cherries -- halved
1/2 cup hazelnuts -- halved
16 Ounces bittersweet chocolate -- broken up
12 tablespoons unsalted butter
2 tablespoons golden syrup -- Tate & Lyles
2 tablespoons sugar
cocoa powder -- optional
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break crackers into small pieces directly
in a large bowl. Add chierries and hazelnuts.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and sugar, stirring until melted. Remove from heat.
Combine chocolate mixture with cracker mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Dust with cocoa powder if using. Slice with a
serrated knife.
Yield:
"12 servings"
* Exported from MasterCook *
Semisweet Chocolate Amaretti & Apricot Refrigerator Cake
Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 Amaretti di Saronna cookies
3/4 cup dried apricots -- sliced
16 ounces semisweet chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 Tablespoon rum
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly in
a large bowl. Add apricots.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum, stirring until melted. Remove from heat.
Combine chocolate mixture with cookies and apricots. Transfer to tin.
Pack down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.
* Exported from MasterCook *
White Chocolate Pistachio & Ginger Refrigerator Cake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 small gingersnap cookies
1/2 cup pistachio nuts -- shelled, skinned and halved
16 ounces white chocolate -- broken up
12 tablespoons unsalted butter
1 tablespoon golden syrup -- Tate & Lyles
1 tablespoon rum
Line 8 1/2 x 4 1/2" (6-cup) loaf tin with plastic wrap, leaving enough
extra to fold over the edges. Break cookies into small pieces directly
in a large bowl. Add pistachios.
In a heat proof bowl over simmering water, combine chocolate, butter,
syrup and rum stirring until melted. Remove from heat.
Combine chocolate mixture with cookie mixture. Transfer to tin. Pack
down well and place in refrigerator for 24 hours.
To serve, remove cake from refrigerator for about 30 minutes ahead and
transfer to a plate. Slice with a serrated knife.
Yield:
"12 servings"