And yet another idea for a very good and heavy portion of a chocolate cake.
You know what I think about Brownies… I’ve said it so many times… Baking this cake only confirmed what I thought before – Brownies The King of Chocolate Cakes :)
And let me underline (subjectively so) that this cake is way better than the oatmeal one :)
Adding prunes made the cake more creamy and wet, which is really really good :)
You know me, I tend to panic for no reason. At first I thought the cake was not ready yet… as if it were still raw… And then it occured to me that these are prunes which give this creamy feeling… Gosh, one day I’ll be totally lost in this world ;P
I’ve got my own bakelist and I’m trying to keep it up-to-date… This time I also decided to check to exact date of adding this recipe to my list… and it turned out it was a year ago… Time flies ;)
Maja made a richer version of this cake. Me, the lazy one, tried to make it simple ;)
The express one.
You don’t even need a mixer to make it. A spoon should be enough.
By the way, don’t you think it’s time for “No Mixer” category? It would be useful, me thinks ;)
I found this recipe on Rustykalna Kuchnia and I immediately fell in love with the pictures. Yes, these are the eyes that eat first :)
The only thing I changed in the original recipe was the time of baking. I shortened it a bit since my cake was ready after an hour or so :) It is also connected with my personal weakness for heavy and wet cakes ;)
So especially for you, emergency cake which goes perfectly with a cup of coffee ;)
Like this popular candy bar. At least the author of the recipe says so :) Personally, I’m not so sure because… I’ve never eaten 3 BIT! :) But if the bar is as good as this cake, no wonder people all over the world like it so much :)
3 BIT cake… Hmmm, what can I say..? It is SWEET! But you know, dulce de leche – sweet, vanilla pudding – sweet and whipped cream… well, it’s not a secret, it’s sweet too :) So the cake is total sweetness :)
And I think I have noticed an interesting thing…I’ve got a complete weakness for cube cakes. All of them I had a chance to make and eat were really really tasty :)
Still in two minds whether to make it or not? Let me tell you another thing – you don’t have to use your oven to make 3 BIT! Now, that is convincing, right? :)
The original recipe you can find here but don’t ask me how long it waited to be made… Because it was too long ;)
Long time not done.
I’ve made a really really delicious something recently. I hope to post it soon :) But in the meantime, because of this something, I had some whites to experiment with :)
I chose this meringue and… I have to tell you, it was SO SWEET! And to tell you something more, sometimes no sweet limit is a good decision :)
The best thing is that I’ve got some spare whites again… So what kind of meringue should I make next time? :)
Remember when I was saying I was not a poppyseed fan? Well, not much has changed…
Why am I adding a recipe of a cake which is one big poppyseed? Why am I adding such a recipe then?
Gosh, how to find any logic in it? Let’s say, it seems to me that even people who are not fond of that kind of cakes will be appealed to this particular one! How come? No idea! But I’m the best example here :)
The cake is heavy, wet and you don’t need much of it to feel full :)
Therefore, if you are a person trying to experiment with poppyseed or you’re trying to “force” yourself to like poppyseed cakes, really really really check this recipe out. It may turn out to be a good decision :)
And about poppyseed itself. I’ve used… ground poppyseed for the first time in my life and in my baking… And not for the last time for sure :) I know, I know, traditionalists will kill me but it is so so convenient. With no disastrous effect on the taste :) I do recommend, I do:)
Gingerbread topic is still on…
Taking pictures while the cake is almost out… Priceless ;)
But you know, what can I do if the cake disappears so quickly?
After all, it’s a good sign, isn’t it? :)
Just because of a lot of crazy things going on, I missed out the moment of preparing Traditional Gingerbread… I thought “oh well, this year has been different so Christmas will be different too”. Several days before this special time I got (yet another :)) cookery book, namely Ania Starmach’s Delicious. For all occassions. While looking through the first pages, Last Minute Gingerbread recipe hit me! It was a sign ;) Thanks to the gift, Christmas tradition was held :)
When it comes to taste, it can compete with the best gingerbreads you can imagine… even though it does not require weeks of waiting :)
A really good recipe.
For all Mr and Mrs Forgetfuls :)
If I had known this cake was so easy to be made!
I think what is the most time-consuming about this cake is laying the form with the biscuits ;)
Well, this won’t be a secret if I tell you I changed the original recipe… The thing is, I had to, I really had to… There were some extra products on the shelves waiting to be used ;P You know, priority thing ;P What is interesting is that adding amaretti biscuits gave a completely unexpected combination of flavours – a really good combination, that is :) To tell you, now it’s difficult to imagine this cake could taste in a different way!
If you ask yourself why Grasshopper..? Well, interesting thing again. Apparently, long time ago Filipino cuisine was known for adding real insects to this cake! Total craziness, one may say! But… I think I would be willing to have a go… or have a bite, to be more precise ;P
Below you’ll find the recipe the way I found it.
My alterations are given in the brackets.
Oh, no baking! Isn’t it great? :)