INDIVIDUAL CHOCOLATE INDULGENCE CAKE
Steps:
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
ULTIMATE CHOCOLATE CAKE
Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 2h10m
Yield Cuts into 14 slices
Number Of Ingredients 16
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
- Put 200g chopped dark chocolate in a medium pan with 200g butter.
- Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
- Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
- Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
- Beat 3 medium eggs with 75ml buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
- Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
- Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
- To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
- Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
- Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.
Nutrition Facts : Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium
RICH CHOCOLATE CAKE
For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,
Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
INDIVIDUAL CHOCOLATE INDULGENCE CAKE
Make and share this Individual Chocolate Indulgence Cake recipe from Food.com.
Provided by mobileairwaves
Categories Dessert
Time 42m
Yield 4 cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
- Add eggs and whisk until well combined; add flour and mix only until combined.
- Do not overmix or the cake will be rubbery.
- Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
- Distribute batter among the four molds.
- Place molds on a sheet pan and bake for 10 to 12 minutes.
- Do not overbake.
- For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
- When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
- Whisk well, stirring into the edge of the saucepan to combine.
- The ganache should be homogenous and smooth.
- Set the ganache aside.
- In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
- Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
- The butter should be completely melted and the sugar completely dissolved.
- Once the mixture has come to a boil, pour it into the warm ganache.
- Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
- As the chocolate sauce cooks, it will begin to thicken slightly.
- When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
- Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
- Let the chocolate sauce cool to room temperature before storing in the refrigerator.
- When cold, the sauce will become thick enough to be scooped with a spoon.
- Invert molds onto individual serving plates.
- If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
- The sauce can be reheated whenever needed.
- If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
- On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
- If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
- It will keep in the refrigerator for up to three weeks.
- It can also be frozen for up to two months if stored in an airtight container.
- Thaw in the refrigerator and heat as described above until liquid.
Nutrition Facts : Calories 520.9, Fat 38.6, SaturatedFat 23.4, Cholesterol 213.7, Sodium 194.3, Carbohydrate 38.9, Fiber 0.2, Sugar 32.6, Protein 6.8
RICH INDULGENCE CHOCOLATE CAKES
The best of two worlds collide as rich and delicious chocolate cake surrounds a delightful centre of smooth and creamy cheesecake. Drizzled in raspberry sauce and adorned with fresh raspberries and whipped cream, this dessert is purely 'Rich Indulgence'.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F and lightly spray 6 ramekins with cooking spray.
- Combine flour, 2 cups sugar, cocoa powder, salt and baking soda in a large bowl. Add 1/2 pkg. cream cheese (125 g), 2 eggs, whipping cream, coffee and vanilla; beat with mixer until smooth. With mixer running, add hot water slowly, mixing until batter is smooth. Set aside.
- In a separate mixing bowl, beat together remaining cream cheese, 2 eggs, 2/3 cup sugar and 1 tsp. vanilla extract until smooth.
- Fill prepared ramekins 1/3 full with chocolate cake batter. Fill a piping bag (fit with a large tip) with cream cheese mixture. Insert tip into the centre of batter in each cup; add cream cheese mixture to each ramekin until 2/3 full. (Do not overfill.) Slowly remove piping bag tip from centre of the cake and dab with chocolate cake batter to hide the white filling.
- Bake for 25 minutes. Remove from oven. Place 7 or 8 chocolate chips in the centre of each cake. Continue to bake for an additional 5 minutes. Remove from oven and let ramekins cool for 5 minutes.
- Meanwhile, blend thawed raspberries with the remaining sugar in a blender container until smooth.
- To serve, spread raspberry sauce onto 8 serving plates. Unmould cakes onto plates and garnish with fresh raspberries and whipped cream.
Nutrition Facts : Calories 798.7 calories, Carbohydrate 116 g, Cholesterol 204.3 mg, Fat 36.2 g, Fiber 6.4 g, Protein 13.1 g, SaturatedFat 20.3 g, Sodium 751.1 mg, Sugar 84.7 g
CHOCOLATE INDULGENCE CAKE
Butter, eggs, sugar and flour. That's all you need to transform bittersweet chocolate into this decadent chocolate cake. No frosting necessary!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool.
- Beat eggs and sugar in large bowl with mixer until well blended. Whisk in chocolate mixture. Stir in flour until well blended. Pour into greased and floured 9-inch round pan.
- Bake 30 min. or until center is set. Cool 5 min.; remove from pan to wire rack. Cool completely.
Nutrition Facts : Calories 280, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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