I found this site a few months ago and it has quickly become one of my favourites due to the vast number of recipes, articles, and give aways:
http://leitesculinaria.com/ . Have I won anything yet?- No, but it's still fun to try and hope~!! One day maybe it will happen >_<....
One particular recipe from this site, caught my attention: The Chinese Five Spice Cake~! Like seriously, who puts five spice in a cake? o_O' When I was little, my mom used to make five spice chicken so I have fond memories of five spice but I never reallly knew what it consisted of because my mom never gave me a straight answer when I asked her (I think it's because she didn't know LOL). For those of you that don't know- Chinese five spice powder is made up of a combination of ground up cinnamon, aniseed, cloves, ginger, and fennel seed. The recipe is from a book call Chocolate Cakes; By: Elinor Klivans
Amazon:
http://www.amazon.ca/Chocolate-Cakes-Elinor-Klivans/dp/0811868729/ref=sr_1_1?ie=UTF8&qid=1322454194&sr=8-1
Ingredients
1 3/4 cups cake flour
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
2 1/2 teaspoon five-spice powder
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola or corn oil or other mild vegetable oil
7 large eggs, separated
3/4 cup water
1 1/2 teaspoons vanilla extract
1 teaspoon cream of tartar
6 ounces milk chocolate, finely chopped
1/3 cup heavy (double) cream
1 teaspoon corn syrup
6 ounces milk chocolate, chopped
1 teaspoon vanilla extract
3/4 teaspoon five spice powder, for dusting
1. Preheat the oven to 325°F (165°C). Line the bottom of the pan with parchment paper.
2. In a large bowl, sift the flour, cocoa powder, 1 cup of the sugar, the five spice powder, cinnamon, baking powder, and salt. Use a large spoon to make a well in the center of the flour mixture.
3. Add the oil, egg yolks, water, and vanilla to the well and combine the liquid ingredients, then gradually begin to draw in the flour ingredients. Switch to an electric mixer on medium speed and beat the mixture until smooth and thick, about 3 minutes. Stop the mixer and scrape the sides of the bowl as needed.
4. In a large bowl using clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves. Increase the speed to medium and beat the egg whites until they look shiny and smooth and the beaters leave lines in the whites. When you stop the mixer and lift the beaters, the beaten whites should cling to them. Increase the speed to high and slowly beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Beat until the whites form firm, glossy peaks, about 1 minute.
5. Use a rubber spatula to fold the chopped milk chocolate into the reserved cocoa and egg yolk mixture. Stir about 1/3 of the beaten whites into the yolk mixture, then gently fold in the remaining whites until no white streaks remain. Scrape the batter into the prepared pan and gently smooth the top.
6. Bake until the top of the cake feels firm when lightly touched and any small cracks on the top look dry, about 1 hour and 10 minutes. Invert the pan onto a narrow-necked bottle (a full wine bottle works well) and let cool for 1 hour.
7. Turn the pan right side up and run a thin, sharp knife around the side of the pan and the center tube to loosen the cake. Turn the cake onto a wire rack so it is bottom up. Cool the cake thoroughly on the wire rack.
Make the chocolate glaze
1. In a medium saucepan over low heat, heat the cream and corn syrup over low heat just until the cream is hot. Do not let the mixture boil. Remove the pan from the heat.
2. Immediately add the milk chocolate to the cream and let set until the chocolate softens, about 30 seconds. Whisk until the chocolate is melted and smooth. Stir in the vanilla.
Give the cake its final five-spice flourish
1. Use a thin metal spatula to spread the glaze over the top of the cooled cake, letting it dribble down the sides. Let the glaze firm for about 1 hour.
2. Place the five spice powder in a small strainer and dust it lightly and evenly over the glaze. Slip a large metal spatula or 2 smaller spatulas under the cake and slide it onto a serving plate. Cut the cake into slices using a serrated knife. The cake can be covered and stored at room temperature for up to 3 days.
I made this cake for the owner of the token Chinese-Western Restaurant in my hometown (you know, the one chinese restaurant that is in all small towns LOL). The only critisim I received was that the cake didn't taste enough of five spice. The Chinese man expected more flavor of the five spice and just calling this a chocolate cake T_T... Will try again to please Asian parents later lol >_>....