CHOCOLATE SPOON CAKE
This famous french desert does not need any introduction. Also famous with name of molten chocolate cake or chocolate lava cake, this rich, creamy and gooey cake melts in the mouth. I specially love making this cake in single serve ramekins for parties or large family get-together. Simply whip the batter a day before the event, pour in ramekins, wrap and leave in refrigerator. Bake it just 30 minutes before dessert course and wow your guests with warm chocolaty cake, just out of the oven. I also love topping it with some vanilla ice-cream. yummy!!
Provided by Savita
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Pre heat oven at 350 degree. Melt the chocolate on the double boiler, or you can heat it in the microwave for 1 minute at a time till chocolate is melted
- In a bowl, sift the flour and set aside.
- combine eggs and sugar in a separate bowl and wisk till fully combined and pale yellow in color.
- Add chocolate to the egg mixture and combine well. Slowly add flour mixture and combine gently.
- Butter the sides and bottom of ramekins, spoon the cake mixture in the ramekins.
- Bake at 350 degree in water bath for 25 minutes. You can reduce the cooking time if you want your chocolate spoon cake to be more gooey.
- Dust the individual ramekins with powdered sugar and enjoy.
SPOON CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
- Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
- In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
- Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
- Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
- For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.
CHOCOLATE SPOONS
Use your creativity to decorate these beautiful chocolate-covered spoons that make a delightful holiday gift - ready in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 18
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
- Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
- Wrap spoons in plastic wrap or cellophane.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Spoon, Sodium 0 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE SPOONFUL CAKE
A whipped frosting lightens up this classic chocolate cake.
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Kid-Friendly Vanilla Sour Cream Double Boiler Gourmet Small Plates
Yield Makes 1 cake
Number Of Ingredients 23
Steps:
- Make cake layers:
- Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
- In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
- In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
- Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
- Make filling/frosting:
- In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
- Make glaze:
- In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
- Assemble cake:
- With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
- Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.
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