1 tablespoon (tbsp) = 3 teaspoons (tsp)

1 tablespoon

2 tablespoons

2 tablespoons + 2 teaspoons

4 tablespoons

5 tablespoons + 1 teaspoon

6 tablespoons

8 tablespoons

10 tablespoons + 2 teaspoons

12 tablespoons

1 cup =

48 teaspoons

1 cup =

16 tablespoons

/16 cup =
/8 cup =
/6 cup =
/4 cup =
/3 cup =
/8 cup =
/2 cup =
/3 cup =
/4 cup =

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) =

2 cups

1 quart (qt) =

2 pints

4 cups =

1 quart

1 gallon (gal) =

4 quarts

16 ounces (oz) =

1 pound (lb)

1 milliliter (ml) =

1 cubic centimeter (cc)

1 inch (in) =

2.54 centimeters (cm)

Source: United States Dept. of Agriculture (USDA).

U.S.Metric Cooking Conversions
U.S. to Metric
Capacity
1

/5 teaspoon

Weight
1 milliliter 1 oz

28 grams

1 teaspoon

5 ml

1 tablespoon

15 ml

1 fluid oz

30 ml

47 ml

1 cup

237 ml

2 cups (1 pint)

473 ml

/5 cup

1 pound 454 grams

4 cups (1 quart) .95 liter

4 quarts (1 gal.) 3.8 liters

Read more: Cooking Measurement Equivalents

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Chocolate Silk Tart

Ingredients
Crust

1 cup unsalted butter, room temperature

1/3 cup sugar

4 egg yolk

1 2/3 cups all purpose flour

1/3 cup cocoa powder

1 teaspoon salt

Filling

6 ounces bittersweet or semisweet chocolate, chopped 170g

3/4 cup whipping cream

1 teaspoon vanilla extract

1 tablespoon chambord or brandy

1 egg

Directions
Crust
1. Cream butter and sugar together. Stir in egg yolks, adding one at a time.
2. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes
together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough
from fridge an hour before rolling.
3. Preheat oven to 350 F.
4. On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch
removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a
fork and bake for 18-20 minutes. Allow to cool.
Filling
1. Reduce oven temperature to 325 F.
2. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over
chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
3. Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12
minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.
To Assemble
1. Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust
mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)

Chocolate Mint Truffle Cake

Ingredients
Cake

3/4 cup hot brewed coffee

1 1/2 ounces semisweet chocolate, chopped

1 1/2 cups sugar

1 1/4 cups all purpose flour

3/4 cup regular cocoa powder (not Dutch pressed)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 large egg

1 large egg white

6 tablespoons vegetable oil

3/4 cup buttermilk

1 teaspoon vanilla

1 teaspoon pepprmint extract

Truffle Glaze

18 ounces semisweet chocolate, chopped

1 cup + 2 tbsp unsalted butter, cut into pieces

2 tablespoons golden corn syrup

1 teaspoon peppermint extract

Directions
Cake

1. Preheat oven to 300 degrees F. and grease and line a 10-inch springform pan with parchment,
then grease paper.
2. Pour freshly brewed coffee over chocolate and gently stir to melt. Set aside.
3. Sift sugar, flour, cocoa, baking soda, baking powder and salt and set aside. In a large bowl, beat
eggs on high speed for 1 minute.
4. While beating, slowly add oil, buttermilk and extracts. Alternate adding flour mixture and
chocolate mixture and beat until combined.
5. Pour batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until a tester
inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes in the pan,
then remove to cool completely.
Truffle Glaze
1. For truffle glaze, place chocolate, butter and corn syrup in a bowl over barely simmering water
and stir gently until melted and glossy. Stir in extract.
Assembly
1. To assemble, trim barely -inch from outside of cake and slice in half horizontally. Place one
layer of cake in bottom of clean 10-inch springform pan. Spread a third of the truffle glaze over
the layer, pushing it over the sides of the cake. Top with second layer and spread all but cup of
glaze over top layer, pushing glaze over sides. Chill cake for at least 3 hours before unmolding.
2. To unmold, press a hot towel around the sides of the cake to melt slightly. Loosen springform
ring carefully, and run a spatula around side of cake smooth, if needed. Melt reserve glaze and
drizzle over top of cake. Slice cake with a hot, dry knife and enjoy!