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Old 11-23-2011, 04:56 PM   #646
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Anyone have a good recipe for a simple chocolate bundt cake? I'd like it to be a bit on the dense side - not like the ones that feel like they're made from a chocolate cake mix (too light/fluffy)?
Funny you should ask, since I'm making this for one of the desserts for our huge family meal tomorrow night. It's a chocolate clementine cake, and it seems pretty simple. I'm not sure if it's going to be super dense, but here's the recipe anyway.

4 clementines
2 cups finely ground almonds or almond flour
1/2 cup cocoa powder, packed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 eggs
1 cup sugar
  • Put the unpeeled oranges in a pot and cover with water.
  • Bring to a boil and simmer gently for about an hour until they are soft.
  • Drain in a colander and cool completely
  • Preheat oven to 350F
  • Prepare a 10x2.5 inch bundt pan by greasing with butter
  • Put the cooked and cooled oranges (peel and all) into a food processor or blender and pulse until quite smooth
  • Whisk together the ground almonds, cocoa powder, baking powder, baking soda and salt. Set aside
  • Beat the eggs and sugar together in a large mixing bowl until well combined
  • Add the dry ingredients and beat well
  • Add the orange pulp and beat on low until just combined, and pour into prepared pan
  • Bake for 1 hour. Cool for about 30 minutes before removing carefully from the pan
  • Serve with a dollop of devon or whipped cream

I'll hopefully remember to get a picture of it before it's served. It's from one of my favourite cookbooks - Whitewater Cooks at Home. I've made a lot of the recipes in there, and everything has been phenomenal.
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Old 11-23-2011, 10:05 PM   #647
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this is what I did this week for work





Pecan, chocolate flourless, pumpkin cranberry cheesecake, pumpkin pie, blueberry pie. We make apple strudel so we were able to avoid making apple pies or I would have added that to my list as well. This is just a sample of what I made. I lots count but I think I made close to 25 desserts. Plus I have a small 2nd job that I had to work twice this week making more holiday pies than I can count. Oh and I just made two desserts for my family plus I have a pie from job #2 that I took home. I'm so sick of Thanksgiving desserts!
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Old 11-24-2011, 05:27 AM   #648
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you are so clever arw! those look amazing!!!
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Old 11-25-2011, 01:58 PM   #649
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^Beautiful!


Here is my Caramelized Onion and Fig Jam on a goat cheese log:

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Old 11-25-2011, 02:01 PM   #650
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Dude, don't just pictures.

Some of us want recipes, too.
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Old 11-25-2011, 02:24 PM   #651
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Strawberry pie made by my husband (yeah he even made the crust and it was so good!) Also fudge he made and chocolate chip blondies I made. (Thanks kramwest!)

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Old 11-26-2011, 05:55 AM   #652
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^Beautiful!


Here is my Caramelized Onion and Fig Jam on a goat cheese log:

fig jam with goats cheese is a really delicious combination! it's a big local thing here as we have some yummy local goats cheeses... it's really good on wholemeal walnut bread too!
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Old 11-26-2011, 05:57 AM   #653
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Strawberry pie made by my husband (yeah he even made the crust and it was so good!) Also fudge he made and chocolate chip blondies I made. (Thanks kramwest!)

you've got a very clever hub there BC! those look lovely!
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Old 11-26-2011, 11:58 AM   #654
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Dude, don't just pictures.

Some of us want recipes, too.


It takes more than 30 minutes to caramelize the onions. It takes me at least 2 hours to make the whole thing.
I like to chop the onions in various sizes and lengths to make the jam have more texture.
I use higher heat than medium, too, but don't burn the onions!
I used Smoking Loon's Cab. Sauv. this time. It was quite good and is cheap. If you double the recipe, you can use the whole 750ml bottle.
I've always used Dow's Ruby Port. It's reasonably priced and tastes good to drink (since you use so little of the bottle).
You can add more chopped figs than is listed, too.
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Old 11-26-2011, 01:30 PM   #655
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you've got a very clever hub there BC! those look lovely!
Thanks! I'll try to get a photo today of my daughter's holiday pie. OMG it is so amazing I could eat the whole thing.

And I meant to say to arw, those desserts look amazing!
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Old 11-26-2011, 04:42 PM   #656
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Thanks! I'll try to get a photo today of my daughter's holiday pie. OMG it is so amazing I could eat the whole thing.


I made Apple Cream Cheese Bars, and we tore into them before I could get a picture.
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Old 11-27-2011, 09:08 PM   #657
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can I ask any Americans have you heard of or tried, there was talk of a very high calorie drink over there involving half a cup of heavy cream, ice cream, peanut butter, syrup, milk.

like over a thousand cals!

ever seen and tried it?
You'll have to be more specific.

But I recently read about a milkshake called the PB&C at Cold Stone Creamery that has 2,000 calories. Is that the one you're thinking of? I've been to Cold Stone, but I didn't order that (thankfully!).
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Old 12-10-2011, 11:59 AM   #658
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Thora - how did the clementine cake turn out? Any pics?

Will make a plain chocolate bundt cake today but I think my parents might like the clementine version (I'm not a big fan of chocolate with orange or raspberry flavours for whatever reason). If it turned out well for you, I might make it for them when we head over there on Christmas Eve.
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Old 12-10-2011, 12:41 PM   #659
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I didn't get a pic, unfortunately. I don't have a real bundt pan, so I had to improvise. As a result it was flat (I used a springform pan with a circular insert), and didn't look super interesting, but at least it tasted great!

It was a HUGE hit - everyone loved it. There are several people in my family who have celiac, so it went over very well. It was very moist and flavourful.
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Old 12-16-2011, 03:40 PM   #660
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I don't have a picture handy, but I made this chocolate cake, peanut butter frosting covered thing for my coworker's birthday. She absolutely loved it, but the cake was just a little dry. Everyone said it would be amazing with a glass of milk.
I'm personally not a fan of the "moist" style cakes (the sort where you can squeeze it and some diabetes milk oozes from it), but I do agree it could have been moister.

Does anyone have any tips on how to do this? My mom has commissioned me to make it again for Christmas. I've got the recipe (and pictures) at home and I think I pulled it off a blog. I can post the details later tonight if that helps.
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