Chocolate RumChata Cake

Chocolate RumChata Cake

by | Oct 3, 2023 | CAKES, DESSERTS, CAKES AND SQUARES | 0 comments

Chocolate RumChata Cake

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What sets this cake apart is the irresistible fluffy frosting. In all essence, it’s a whipped ganache, however, I add an extra dose of heavy cream to the ganache before it’s whipped to create extra volume. It’s creamy, extra fluffy and let’s not forget it’s punched up with RumChata cream liqueur for a blissful addition to the chocolate cake.

The cake itself is a one-bowl wonder made using hot boiling water. What the hot water does is give the leaveners a little extra push at the beginning by creating a warm environment. Most baking powders these days are double-acting, meaning they activate when in contact with moisture and again when exposed to heat. The cake rises up when baking but once removed from the oven the center will fall slightly to create a “fudgier” texture. The hot water also helps to dissolve the sugar and it brings out the chocolate flavour of the cocoa powder by hydrating it. Other reasons to use hot water include helping keep the cake moist and it creates a nice smooth crumb. This is one of my go-to cakes because of its simplicity, and I have no doubt it will be a favourite of yours as well. Enjoy!

Author:  Compelled to Cook

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Chocolate RumChata Cake

Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

Icing

  • 5 ounces milk chocolate chips
  • 3/4 cup heavy cream, divided
  • 2 tbsp RumChata Cream Liqueur
  • 2 tbsp powdered sugar

Cake

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1/4 cup RumChata Cream Liqueur
  • 1 tsp vanilla
  • 1 cup boiling hot water

Instructions

Icing

  • Add chocolate chips to a medium bowl.
  • Heat 1/4 cup of the heavy cream until scalding and pour over the chocolate. Gently shake to ensure the cream covers the chocolate.
  • Allow to sit for 5-7 minutes to allow the hot cream to melt the chocolate.
  • Stir gently until smooth and glossy.
  • Add RumChata and stir to combine. Cover and chill until cold and firm.
  • Add the remaining 1/2 cup of heavy cream and powdered sugar to the chilled ganache.
  • Whip on low until combined and then whip on high until light and fluffy.

Cake

  • Preheat oven to 350°F.
  • Add all ingredients except hot water to a large bowl.
  • Beat on low to combine and then increase speed and beat until smooth and paler in colour, about 3 minutes.
  • Pour in hot boiling and mix gently until combined.
  • Spray a 9" x 13" cake pan with non-stick spray.
  • Pour in batter and bake for approximately 35 minutes or until a toothpick in the center comes out clean.
  • The cake will settle a little in the middle as it cools. Once completely cool spread with icing and cut into desired squares.

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Lemon Semifreddo

Lemon Semifreddo

by | Jul 11, 2023 | DESSERTS, CAKES AND SQUARES | 0 comments

Lemon Semifreddo

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Lemon Semifreddo rivals ice cream, yet requires no ice cream maker. Cool, creamy and bursting with fresh lemon flavour for a wonderful summer treat served with lightly macerated berries. It is simple to make and best of all it is made ahead of time so it’s ready when you are.

Semifreddo means “half frozen” in Italian. Semifreddo is similar to ice cream, yet it does have some differences. Semifreddo contains a little more fat and sugar than ice cream, but that’s what helps to give it an ice cream texture without the churning. It also has more air from the beaten cream, making it less dense than ice cream. It is a lovely dessert that is worthy of company but also nice to have on hand for a family treat. Enjoy!

There are a couple of things that are important when making Semifreddo. The first is to whisk the eggs constantly over a double boiler until the temperature reaches 170°F. This ensures the eggs won’t start to overcook before they reach the desired temperature. The second is to not overbeat the cream. Soft peaks are what you’re after, so they fold into the egg mixture evenly. Stiff cream is harder to incorporate without over-mixing the final product. It is really quite a simple and delicious dessert.

Author:  Compelled to Cook

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Lemon Semifreddo

Ingredients

  • 500 ml Whipping cream/Heavy cream
  • 7 large egg yolks
  • 1 cup granulated sugar
  • 125 ml fresh lemon juice
  • 2 tbsp lemon zest
  • 1/4 tsp salt

Instructions

  • Whip cream until soft peaks, cover and chill.
  • Add egg yolks, sugar, lemon juice, lemon zest and salt to a sauce pot fitted to a double boiler.
  • Whisk until combined and cook, stirring constantly until thick, coats a spoon and reaches 170°F.
  • Remove from the double boiler and set in an ice bath. Beat with an electric mixer until cool, thick and pale.
  • Pour into prepared whipped cream and fold until combined well.
  • Pour into a sealable container and freeze for 8-24 hours.
  • Scoop and serve with macerated berries.

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Strawberry Rhubarb Danish

Strawberry Rhubarb Danish

by | Jun 6, 2023 | DESSERTS, CAKES AND SQUARES | 0 comments

Strawberry Rhubarb Danish

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Sweet strawberries and Rhubarb nestled within puff pastry.

I think rhubarb is a love or hate it kinda food. It is quite tart and fibrous, but this perennial vegetable is wonderful in baked goods. Often cooked with sugar and/or other fruits such as strawberries for pies, tarts and jams. It can also be pickled, used in chutney, cake, sauces and drinks. Often a large plant and when it grows, it really grows, so you’ll want many different uses if you think you’re gonna use all the stalks. Of course you can freeze the stalks too!! It will not be as crisp when thawed, but if cooking it anyway, you’re not impacting too much.

Today’s “perfect for summer” Strawberry Rhubarb Danish uses the classic combination of rhubarb and strawberries. The rhubarb and strawberries are first cooked with sugar to help sweeten and break down the fibrous texture into a jammy mixture. This gorgeous fruit combo is added to a layer of sweetened cream cheese and nestled within flaky, golden puff pastry. The final touch is a generous drizzle of vanilla glaze. It is lovely for brunch, dessert or enjoyed with coffee or tea.

Sweet strawberries and Rhubarb nestled within puff pastry.

The rhubarb and strawberries can be cooked ahead of time and using pre-made puff pastry makes it a snap to assemble and bake. This tart is best eaten the day it is made as the rhubarb has the tendency to weep after it sits for too long. Much like it would if made in pie form. If you do have left overs, allow to cool completely before covering and refrigerating.

Sweet strawberries and Rhubarb nestled within puff pastry.

As an added note rhubarb leaves are toxic, causes mild symptoms such as stomach upset to more serious issues like kidney failure, yikes!!

Author:  Compelled to Cook

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Strawberry Rhubarb Danish

Prep Time 25 minutes
Cook Time 30 minutes

Ingredients

Fruit Filling

  • 1 cup diced strawberries
  • 1 cup diced rhubarb
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 tsp vanilla extract

Cream Cheese Layer

  • 4 ounces cream cheese
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Pastry

  • 1 sheet thawed frozen puff pastry
  • 1 large room temperature egg
  • 1 tbsp milk

Glaze

  • 1/2 cup powdered sugar
  • 1/2-1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

Fruit Filling

  • In a medium pot combine fruit and sugar.
  • Cook over medium for 5-7 minutes until fruit is soft and jammy.
  • Whisk together cornstarch and water and stir into fruit mixture. Allow mixture to come to a full boil, stirring often.
  • Remove from heat and stir in vanilla. Allow mixture to cool to room temperature.

Cream Cheese Filling

  • In a small bowl combine cream cheese, powdered sugar and vanilla until smooth.

Pastry

  • Preheat oven to 425°F
  • Lay the puff pastry sheet on a large sheet of parchment paper.
  • Sprinkle lightly with flour and roll to a 12"x12" square.
  • Cut approximate 4" fingers on parallel sides of the pastry, leaving an uncut 4-5" center.
  • Move cut pastry to your baking tray.
  • Spread Cream cheese filling over the center uncut portion of the pastry, leaving a 1/4" border at each end to crimp the pastry together. Top with fruit filling.
  • Alternate the cut pastry fingers over the filling, tucking in the ends if needed.
  • Whisk together egg and milk. Brush liberally and evenly on the pastry.
  • Bake in pre-heated oven for 25-30 minutes until golden.
  • Remove from oven onto a cooling rack and allow to cool to slightly warm/room temperature before proceeding.

Glaze

  • In a small bowl, combine powdered sugar, milk and vanilla. Whisk until smooth and a drizzling consistency.
  • Once the pastry has cooled, drizzle with glaze and cut into 1 1/2" slices and serve.

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Keto Chocolate Raspberry Cheesecake Bites

Keto Chocolate Raspberry Cheesecake Bites

by | Apr 25, 2021 | DESSERTS, CAKES AND SQUARES, GLUTEN FREE | 0 comments

Keto Chocolate Raspberry Cheesecake Bites

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The Keto diet continues to be very popular and I was asked by a friend to whip up a few Keto treats. Although I am familiar with the diet, having done it with my husband about a year and a half ago, we did not eat any sweets. Not only were we not hungry, my husband (who has the sweet tooth) didn’t seem to miss sugar. We were all about the savoury side of the Keto diet, eating meat, avocado, eggs and cheese mostly. So I jumped in with both feet to experiment and learn the world of Keto baking. My Keto Chocolate Raspberry Cheesecake Bites are delicious proof that perseverance pays off. They’re rich, chocolatey, not too sweet and the perfect size to treat yourself while staying within the parameters of the Keto Diet.

Keto Chocolate Raspberry Cheesecake Bites being prepared in a mini muffin tin on a blue background.

Baking sweets for Keto was new to me as I’d never baked with artificial sweeteners. I started by baking a batch of cookies, and they were dry, bland and had an odd texture. I then moved on to make mini cheesecakes with greater success. Probably the biggest part of why cheesecake is a great Keto treat option is because the texture is as it should be, smooth and creamy.  With other baked items such as cookies, cupcakes and brownies the texture is not necessarily bad, but just a little different than what you would expect. Next came the cupcakes. I experimented with chocolate, chocolate chip and coconut cupcakes. I found a blend of almond flour and coconut flour work well, along with the addition of Xanthan gum which helps give structure to risen products when there is no gluten to fulfill that job.

I quickly learned that artificial sweeteners are not created equal!! If you’re just starting out using sweeteners in baked products, I highly recommend doing some research first. I started by using Splenda because I just happen to have a big bag of it. But several recipes later I learn that Splenda contains dextrose and maltodextrin, both of which are sugars and starches. So while the items made with Splenda were still considered low carb, they were not Keto-friendly.  Because Splenda was a bust, I moved on to using a monk fruit /Erythritol granulated blend, powdered Erythritol and a brown sugar Erythritol. The products worked well, tasted good and are suitable for the Keto diet. The problem with Erythritol is it has the tendency to crystallize when cooled. I found this out the hard way after chilling a batch of chocolate cupcakes. The frosting which was made with powdered Erythritol was smooth and creamy when I piped it but when I tasted a chilled chocolate cupcake from the fridge, the frosting had a gritty feel. Again, with some prior research, I would have known this could happen. I was rather disappointed but left the cupcake to sit a room temperature and tasted it again. Although the icing was not as smooth as when first made and piped, the grittiness was almost non-existent and the cupcake was good to eat. So it is important to bring items to room temperature before eating if you’re using a Erythritol sweetener that is prone to crystallizing.

Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries on a blue background.

I think the biggest issue I have with artificial sweeteners and no added sugar chocolate is the availability and cost. Not all sweetener varieties are available for purchase in my area. I have to travel almost an hour to find some varieties at a health food store or Costco, otherwise, I have to order online. The cost seems to vary but even the best priced Erythritol blend at Costco works out to about $2.25CND per cup of sweetener. The other sweeteners I purchased which included powdered and brown sugar were more expensive yet. No added sugar chocolate is also very expensive and not a convenient item to shop for.

There are many different sweeteners to choose from, each with pros and cons. I can’t stress enough how important it is to read and learn about the varieties. Some can be a 1:1 substitution, some have a cooling sensation and some are better for baking than others. Here’s a good article from The Spruce Eats to help get you started. Happy Keto baking!!

Per one Keto Chocolate Raspberry Cheesecake Bite:

Calories: 85

Fat: 8 grams

Net carbs: 2 grams

Protein: 2 grams

Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries and almonds on a blue background.

Author:  Compelled to Cook

Baked Keto Chocolate Raspberry Cheesecake Bites displayed on a wooden board with fresh raspberries and almonds on a blue background.
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Keto Chocolate Raspberry Cheesecake Bites

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 24 mini bites

Ingredients

Crust

  • 1/2 cup almond flour/meal
  • 4 tsp granulated sweetener I used monk fruit/Erythritol blend
  • 1 tbsp cocoa powder
  • 1/4 tsp espresso powder optional
  • pinch salt
  • 3 tbsp melted unsalted butter

Cheesecake

  • 8 ounces full fat cream cheese, at room temperature
  • 1 large egg, at room temperature
  • 2/3 cup granulated sweetener I used monk fruit/Erythritol blend
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp espresso powder optional
  • 1/4 tsp salt
  • 3 ounces no added sugar semi-sweet or milk chocolate I used Lily's milk chocolate bar
  • 1 1/2-2 tbsp no added sugar seedless raspberry jam see note

Instructions

Crust

  • Preheat oven to 300°F spray 24 mini muffin cups with non-stick spray and line with paper liners.
  • Add all the dry crust ingredients to a medium bowl and mix until there are no lumps. Add melted butter and mix until combined.
  • Scoop approximately 1 tsp of crust mixture into each mini muffin liner and press down evenly with your fingers.
  • Bake for 12 minutes, remove and allow to cool slightly while proceeding.

Cheesecake

  • Beat cream cheese until smooth using an electric mixer. Add egg and beat until combined. Add sweetener, cocoa powder, vanilla, espresso powder and salt. Beat until combined and smooth.
  • Finely chop the chocolate and melt in the microwave using 30-second intervals, stirring between each until melted. Add to cream cheese mixture and beat until smooth.
  • Using a cookie scoop, scoop the mixture generously into prepared cheesecake bases. Smooth out each using a spoon that is moistened with water. They will appear quite full.
  • Warm the raspberry jam slightly in the microwave and drizzle evenly over the cheesecake. Using a toothpick swirl the jam two or three turns.
  • Bake for approximately 15 minutes at 300°F. The centers should be slightly soft but not sloppy. Remove and allow to cool before removing from the mini muffin tin. They will firm up as they cool.

Notes

-I did not use liners for the pictures, however, they were a challenge to remove, so liners are recommended.
-If you can not find seedless no added sugar jam, warm jam and press through a mesh strainer.
-I used a disposable piping bag with no tip (just cut a very small hole) to drizzle the jam. 
-Alternatively, you can drizzle the jam over the baked cheesecake base prior to adding the cheesecake filling, eliminating the need to swirl it.  I've done it both ways and while the jam on the base is easier, they have a nicer appearance with the swirl on the top.
-The cheesecake bites can be kept in the fridge in a sealed container for up to 3-4 days or several weeks in the freezer.  It is recommend to allow cheesecakes to come to room temperature before eating.

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Raspberry Cream Roll

Raspberry Cream Roll

by | Mar 29, 2021 | DESSERTS, CAKES AND SQUARES | 0 comments

Raspberry Cream Roll

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Raspberry Cream Roll served on a blue platter with a slice served on a white plate.

Raspberry Cream Roll screams spring, but as I write this post I look outside to a grey and windy day with a forecast of snow. It’s recipes such as this that keep me focused and looking forward. In this case, forward to better weather, summer days and fresh berries.

This lovely dessert is a classic combination of a vanilla jelly roll laced with raspberry jam, however, it is anything but ordinary. The raspberry jam layer has the addition of Chambord liqueur for a vibrant punch of raspberry flavour, and the cream filling is a luscious combination of mascarpone and whipped cream. It’s a wonderful combination served with lightly macerated mixed berries.

 

A prepared jelly roll ready for the oven in preparation for Raspberry Cream Roll.

What makes a good jelly roll? Getting lots of volume in the beaten eggs and sugar will ensure your jelly roll is light and spongy. Only mix in the dry ingredients until combined and smooth, don’t over mix after this addition. Allowing the jelly roll to rest for about 10 minutes before rolling will prevent it from deflating itself from its own weight when rolled. Keep in mind you need to roll the cake while warm to prevent cracking but rolling while “hot” out of the oven will result in a flat jelly roll. I find the time it takes to loosen the cake from the edges of the pan, gather together the kitchen towel, sifter and powdered sugar is about enough cooling time to flip over the jelly roll, trim the edges and roll it while warm without cracking or deflation.

The end result is a light and airy cake with a smooth surface that’s begging to be dusted with powdered sugar for the perfect finish. It’s the kind of dessert you want to show off to your guests and one that you’ll want to make again and again.

Raspberry Cream Roll served on a light blue platter garnished with fresh berries.
A close up slice of Raspberry Cream Roll served on a white plate.

Author:  Compelled to Cook

Raspberry Cream Roll sliced and topped with fresh macerated berries on a pink background.
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Raspberry Cream Roll

Prep Time 40 minutes
Cook Time 15 minutes
Cooling Time 40 minutes
Servings 10 people

Ingredients

Cake Roll

  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • as needed powdered sugar

Filling

  • 1/4 cup seedless raspberry jam
  • 1 tbsp Chambord optional
  • 3/4 cup whipping cream
  • 1/4 cup powdered sugar
  • 4 ounces mascarpone
  • 1 tsp vanilla extract

Instructions

Cake Roll

  • Preheat oven to 375°F and line a 10"x15"x1" baking tray with parchment. Spray the sides with non-stick spray.
  • Whisk together flour, baking powder and salt and set aside.
  • Whip eggs until thick and fluffy, 3-5 minutes. Gradually beat in sugar until combined. Beat in water and vanilla at low speed until incorporated.
  • Add flour mixture and beat until combined and smooth. Pour batter into prepared pan and spread out evenly using an off-set spatula. Tap pan once or twice lightly on the counter to remove any large air bubbles. Bake in preheated oven for 15-16 minutes until center is set and cake is golden.
  • Remove cake from oven and loosen cake from edges using a sharp knife. While the cake is warm (not hot, see note) dust top of the cake generously with sifted powdered sugar. Invert cake onto a clean kitchen towel and carefully remove parchment by peeling off at a sharp angle. Trim cake edges.
  • Starting at the short end, roll the cake up tightly in the kitchen towel. Allow the cake to cool completed before final assembly.

Filling and Assembly

  • While the cake is cooling whisk jam until smooth and stir in Chambord if using.
  • Beat whipping cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to beat until stiff peaks form.
  • Carefully unroll cooled cake and spread evenly with jam mixture. Dollop whip cream mixture over the jam and spread evenly over the jam.
  • Roll the cake back up as tightly as possible without squishing out the filling. Trim the ends evenly and dust the cake roll with sifted powdered sugar. Transfer cake to a serving platter and cut into thick slices. Serve immediately with fresh macerated berries of choice. If serving at a later time, move the cake to your serving platter and cover ends with plastic wrap and then the entire cake with plastic wrap. Keep chilled until ready to serve. When ready to serve, dust with sifted powdered sugar and cut into thick slices.

Notes

-It is important to note that the cake should be warm and not "hot" when removing from the pan, inverting and rolling.  Most recipes don't indicate this, but if you rush and roll the cake while it is hot, it will flatten itself because it's still very soft.  I'm not talking about a lot of time difference, 5 minutes in the pan and taking some care loosening it before flipping and care taken to remove the parchment and trim the cake is enough time for the cake to be set enough to roll without excessive flattening yet warm enough to prevent cracking. 

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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com