Want to learn the secret to making a light moist pound cake?
Traditionally pound cake is made with a pound of four simple ingredients: flour, butter, eggs, and sugar. The key to a tender pound cake is all in the technique. The success to a flavorful buttery pound cake lies in the quality of the ingredients. It is very important to start with room temperature ingredients. Cream the butter and sugar thoroughly, do not rush the process. Salt is very important because it will bring out the buttery flavor. Slow does it… mixing slowly will produce a light cake. Although the shape of the pan does not matter, the size matter. If the pound cake recipe makes two loaves you can make in one Bundt pan. Watch the video to learn the science behind pound cake, using just one recipe, you can change the texture from rich and dense to light and moist, with the addition of two ingredients: baking powder and sour cream.
If I told you that you could make a dessert with a creamy pudding-like bottom and airy cake-like top with only six ingredients, would you believe me? Well, allow me to introduce you to chocolate pudding cake, which has, yes, only six ingredients and no flour. Watch and learn how to make this all-in-one delight in just a few minutes!
Butter, room temperature, for baking dish
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces semisweet chocolate (56 to 61 percent cacao), melted
1/2 teaspoon salt
Confectioners’ sugar, for dusting
Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you’ll be transported to your favorite trattoria. For an easier way to make traditional tiramisu, substitute cocoa for espresso and use cream cheese instead of the more expensive mascarpone. Watch and learn how to make this unbelievably creamy and rich double chocolate tiramisu is sure to become a new family favorite.
2 Tablespoons unsweetened cocoa powder, plus more for garnish
1-1/2 cups heavy cream
4 ounces semisweet chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
3/4 cup granulated sugar
24 ladyfinger cookies (from a 7-ounce package)