Even though I haven’t used it as much as I would like to this year, this waffle iron is one of the best things that has happened to me, in terms of weekend breakfasts. Especially with these waffles. These babies are thick, so the batter will require some thinning, and a heavy dose of butter applied to the iron to make sure it doesn’t stick, but trust me, they’re wonderful.
1 c frozen pitted cherries (Trader Joe’s does these super cheap)
melted butter for the waffle iron (DO NOT SKIP)
Whisk the dry ingredients (flour through baking powder) together in a large bowl, make a well in the center, and add the wet ingredients (veggie oil through almond extract), stirring together until just combined. Fold the frozen cherries into the batter.
Using the melted butter on the iron to make sure the waffle doesn’t stick, make your waffles according to waffle iron instructions, and enjoy! If the batter seems a bit thick, don’t be afraid to thin it out slightly with more buttermilk.
This cake is my crowning glory. mithingthepoint originally made this back in the days of yore as a FFXII dessert for Balthier, and it pretty much had me from the initial list of ingredients. I’ve made it three times in my life, and none of them has been perfect, but this is pretty damn close. Time one, I didn’t have a springform and I’m 99% sure I screwed up the second layer pretty badly. Time two, I had the springform, but opened it too early, and it got all over everything.
And now, time 3. I got pretty much everything right this time around, except for the second layer – that still ended up a bit on the liquid side, likely because I didn’t beat the merengue/whipped cream bit of it for long enough. The result is still amazing.
This will take you several days to make. This has been sitting in my fridge for about a week now due to needing to pick up extra whipping cream and Kahlua for the final stage. It is worth every minute you put into it.
1 c hot brewed coffee (I used a leftover Pumpkin Spice Via I had from last year’s batch, this year’s is shit)
1/3 c hot melted butter
1 T vanilla extract
liberal amounts of Kahlua
16 oz white baking chocolate
1 stick unsalted butter
2 t vanilla extract
8 eggs, separated into yolks and whites
4 T white sugar
1.5 c heavy whipping cream
Kahlua Whipped Cream
2 c heavy whipping cream
.75 c powdered sugar
.5 t vanilla extract
2 T Kahlua
1.5 c powdered sugar
6 T Kahlua
Preheat your oven to 350. If your springform pan is not nonstick, grease and flour it, or put parchment paper in. In a large bowl, mix together all your dry ingredients (flour, sugar, cocoa powder, salt), and form a small well in the middle. Add the hot brewed coffee directly in the center of the well, followed by the melted butter, vanilla extract, and egg, like so:
Mix together, and pour into your springform. Bake for 30 to 45 minutes, until a toothpick comes out clean.
Then, take your Kahlua, and pour it all over the cake. Trust me. Just do it. The amount in picture two was about a quarter of a 750 ml bottle. Chill for at minimum an hour in the fridge. Longer is better here.
To make the mousse layer, melt together your stick of butter and your white chocolate over medium heat. (I started with the butter, and added the chocolate in small chunks, and that was honestly the best way to get it to the lovely smoothness in picture 3.) Then stir in the salt and vanilla, and whisk in the egg yolks (see picture 4 for what that looks like), and remove from heat. In a separate bowl, beat the egg whites with an electric mixer until foamy (see picture five), and slowly add the sugar in, beating until you get stiff peaks and the sugar is disolved, giving you a nice merengue. I probably didn’t do the eggs long enough here to get that. Fold into the white chocolate mixture. Then beat your heavy whipping cream until thick and firm, and then fold that into the mixture as well.
Pour the resulting confection over the soaked cake, and let it sit for one to two days. Mine sat for about five.
On the day you’re ready to serve the cake, make the Kahlua whipped cream and the glaze. For the whipped cream, work with all ingredients except the sugar cold, and start by using an electric mixer to beat the cream. Slowly add the sugar, followed by the vanilla, and finally the Kahlua, and beat until thick (see pictures 7 and 8 for what that should look like). If you properly did the confection layer, you will be able to safely open the springform and pour the whipped cream over the cake. If not, no worries, you can still pour the whipped cream on top of the cake in the springform and it’ll still work well.
For the glaze, work with the Kahlua cold, and mix it together with the powdered sugar (see picture 9). Pipe it over the edges of the cake and/or in an abstract fashion. If you’re like me and using this as an exercise in spite baking, you might, say write this:
Before glazing it over to be a bit more socially acceptable (see final picture).
Either way? Enjoy your ridiculously boozy decadent ass cake. You deserve it. Yes, you.