CHOCOLATE-GLAZED TEA-CAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 6 small cakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
- Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
- To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
- To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
- To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
- Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets.
TRIPLE-CHOCOLATE QUICK BREAD
Every year around this time, I'll make this bread for my family. I've also given it as a homemade gift. It's pretty wrapped in colored foil or put in a tin. -Karen Grimes, Stephens City, Virginia
Provided by Taste of Home
Time 55m
Yield 4 mini-loaves.
Number Of Ingredients 17
Steps:
- Ina microwave-safe bowl, melt 1 cup chocolate chips; set aside to cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs and cooled chocolate; mix well. Add applesauce and vanilla; set aside. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips. , Spoon into four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks. , For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.
Nutrition Facts : Calories 243 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE TEA BREAD
I got this recipe from my sister in law years ago. The flavors of chocolate, banana, and chocolate chips makes for a nice tea bread. It is Moist and flavorful too.
Provided by michEgan
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Mix butter and sugar till fluffy.
- Add eggs.
- Beat til well blended.
- Mix dry ingredients, flour, cocoa,soda,salt,cinnamon.
- set side.
- To butter mixture, add banana, sour cream and the vanilla.
- Now mix in the dry ingredients.
- Fold in the nuts and chocolate chips.
- Pour into a greased bread pan.
- Bake 350 degrees for 55 minutes or till done.
Nutrition Facts : Calories 3561.7, Fat 195.6, SaturatedFat 97, Cholesterol 717.6, Sodium 4463.7, Carbohydrate 441.9, Fiber 40.7, Sugar 268.1, Protein 59.1
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