Ultimate Chocolate Cake

Ingredients

* 200g good quality dark chocolate, about 60% cocoa

* 200 g butter, cut into pieces

* 1 tablespoon instant coffee granules

* 85 g cake flour

* 85g flour

* 1 / 4 c. teaspoon baking soda

* Light muscovado sugar 200g

* 200 g caster sugar

* 25g cocoa powder

* 3 medium eggs

* 75 ml buttermilk (5 tbsp)

* Chocolate curls or grated, for garnish

Prep 30 - 40 mins

Cook 1 hr - 1 hr 30 mins Without icing
Plus baking and cooling time

Directions

1. Butter a round cake pan of 20 cm (7.5 cm deep) and the baseline. Preheat oven to 160 C, 140C/conventional fan / gas 3. Break the chocolate in a heavy medium saucepan. Melt butter, then mix the coffee granules in 125ml/4fl oz of cold water and pour into skillet. Heat over low heat until everything is melted - do not overheat. Or melt in microwave on medium for about 5 minutes, stirring halfway.

2. While chocolate is melting, combine flour, baking soda, sugar and cocoa in a large bowl, mix with hands to get rid of all the packages. Beat eggs in a bowl and add the butter.

3. Now pour the melted chocolate and egg mixture to flour mixture, stirring until everything is well mixed and you have a smooth and fairly liquid. Pour this mixture over the pan and bake for 1 hour 25 1 hour and 30 minutes - if you push a skewer in the middle should come out clean and top is firm (do not worry if it cracks a little). Let cool in pan (do not worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When cake is cool, cut horizontally into three. Make the ganache: Chop the chocolate into small pieces and tip into a bowl. Pour the cream into a saucepan, add sugar and heat until boiling. Remove from heat and pour over chocolate. Stir until chocolate is melted and mixture is smooth.

5. Sandwich the layers together with a little ganache. Pour the rest over the cake, leaving off the sides and smoothing to cover with a palette knife. Garnish with grated chocolate or a pile of chocolate shavings. The cake keeps moist and gooey in 3-4 days.


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Banana Cake With Nuts And Chocolate

* 2 1 / 4 cups all-purpose flour

* 1 teaspoon baking powder

* 1 / 2 teaspoon salt

* 1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled

* 1 cup sugar, divided

active time: 30 min

total time: 2 1/2 hr

Ingredients

* 2 large eggs

* 1 1 / 4 cups mashed ripe bananas (about 3 medium)

* 2 / 3 cup powdered milk plain yogurt

* 1 teaspoon pure vanilla extract

* 1 (3-4 1/2- ounce) bar bittersweet chocolate 70% cacao, coarsely chopped

* 1 cup walnuts (3 ounces), toasted, cooled and coarsely chopped

* 1 / 2 teaspoon cinnamon

Method

Preheat oven to 375 ° F with rack in the middle. Grease a 9 inch square cake.

Mix together the flour, baking soda and salt.

Beat together softened butter (1 stick) and 3 / 4 cup sugar in medium bowl with electric mixer at medium speed until pale and fluffy, then add the eggs 1 at a time until well blended. Add bananas, yogurt and vanilla (mixture will look curdled).

With the mixer on low speed, add flour and stir until mixture just taken.

Stir in chocolate, nuts, cinnamon, melted butter and remaining 1 / 4 cup sugar in a small bowl. Spread half of banana cake batter in pan and sprinkle with half the chocolate mixture. Spread remaining batter evenly in the filling and sprinkle with remaining chocolate mixture on top.

Bake until cake is golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan on rack 30 minutes, then turn on the rack and let cool completely, right side up.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

banana chocolate cake

Prep 30 mins

Cook 45 mins

Ingredients

* 100g plain chocolate

* 150g unsalted butter, softened

* 175g caster sugar

* 3 eggs, beaten

* 175g cake flour

1 tablespoon level teaspoon baking powder

* Cocoa 25g

* 2 large bananas, peeled and crushed
Method

1. Preheat the oven to 160C/gas 4 180C/fan Butter and base line 2 x 450g of milk with bread baking paper. In order streusel topping, rub the butter into the flour, then mixed with Demerara sugar and chopped pecans. Melt the chocolate either in microwave or in a glass bowl over a pan of boiling water with difficulty. Mix well and remove from heat.

2. Beat together softened butter and powdered sugar until pale and fluffy. Gradually add egg, beating well after each addition. Sift together flour, baking powder and cocoa and fold in using a large metal spoon. Add mashed bananas and chocolate and mix well.

3. Divide mixture between 2 tins and top each with the streusel. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then wrap in wax paper or aluminum.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Molten Chocolate Cake a Mug

Ingredients

2 tablespoons unsalted butter

2 ounces (about 1 / 3 cup) of high quality semi-sweet, bitter, black or chocolate chips (more

the quality of chocolate you use, the more it tastes like cake!)

1 - ½ tsp teaspoon cocoa powder

1 egg

1 tablespoon brown sugar

1 teaspoon pure vanilla extract

Directions

Place the butter in a cup. Microwave until butter is melted and heated through, about 30-45 seconds. Each

microwave oven is different, so definitely keep an eye on it. When it starts to crackle and pop, you

done!

2. chocolate chips Pour into molds and let sit for about a minute. After he had the chance to sit, touch

until all the chocolate is melted butter. Add the cocoa powder and stir again until the

smooth.

3. In another bowl, whisk egg with brown sugar and vanilla until thick and

smooth.

4. Pour the egg / sugar / vanilla mixture into the melted chocolate and butter and mix until smooth.

5. Microwave for 1 minute, 30 seconds (time may be necessary to adjust for

microwave). Cake rise to the surface of the cup and looks cooked, but moist on the surface. You do not

want to overcook the cake, why do not "melt" the effect of chocolate

sauce on the bottom. Let stand for 1 minute. The cake will be reduced somewhat and out side

of the cup.

6. You can turn the cake onto a plate and decorate or just enjoy a cup directly

(Warning Cup will be hot!). Enjoy =

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Chocolate Cup Cake Magic

Prep Time: 5 mins

Total Time: 8 mins

Ingredients

# 4 tablespoons of flour (cake flour)

# 4 tablespoons sugar

# 2 tablespoons cocoa powder, all kinds

# 1 / 8 c. teaspoon baking powder (a pinch!)

C. # 01/08 teaspoon salt (a pinch!)

# 1 beaten egg

# 3 tablespoons milk

# 3 tablespoons oil

# 2 to 3 drops of vanilla (optional)

Directions

# 1 In a small bowl, combine the flour, sugar, a pinch of baking cocoa powder and a pinch of salt. (This can also be mixed directly into a cup).

# 2 Lisa muna ja sekoita kuivat museums.

# 3 Add oil and milk and mix well.

# 4 smoer en Høj, Stort KRUS, og i denne hæld Blanding, skrabe ud med en spatel.

# 5 Place in a microwave oven is high 2 1 / 2 - 3 minutes.

# 6 (Best undercooked, so be careful).


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5 Minute Chocolate Cake Mug

Prep:10 mins | cook:3 mins

Ingredients

4 tablespoons flour

2 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons butter flavor infused rice bran oil or butter

¼ C. teaspoon vanilla essence or mint

1 tablespoon chocolate chips

1 large cup

Directions

1.Add dry ingredients to mug and mix well.

2. Break the egg and add to bowl. Remember to stir well to avoid pockets of flour in the corners. Pour the milk and oil and mix well. Add the vanilla kernel.

3. Pop your mug in the microwave and zap for 3 minutes on high power (1000Watts). Wait until the cake stops rising and sets in the cup.

4. If necessary, use a knife around the sides of the bowl, and top of cake still warm from the cup and saucer.

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Zucchini Chocolate Cake

Ingredients

* 1-3/4 cups sugar

* 1 / 2 cup canola oil

* 2 eggs, lightly beaten

* 2 / 3 cup unsweetened apple juice

* 1 tbsp tsp vanilla extract

* 2-1/2 cups all-purpose flour

* 1 / 2 cup baking cocoa

* 1 tbsp teaspoon baking powder

* 1 / 2 teaspoon salt

* 1 / 2 cup buttermilk

* 2 cups grated zucchini

* 1 cup (6 ounces) semisweet chocolate chips miniatures

* 1 / 2 cup chopped pecans, toasted

Directions

* In a large bowl, sugar beet and oil on medium speed 1 minute. Add eggs, applesauce and vanilla, beat 1 minute. Combine flour, cocoa, baking soda and salt, add the sugar mixture alternately buttermilk, beating just until blended. Stir in the zucchini.

* Transfer to a 13-in. x 9-in. hob coated with cooking spray. Bake at 350 degrees for 20 minutes. Sprinkle chocolate chips and pecans. Bake 10-15 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 18 servings.

Nutrition Facts

1 pc corresponds to 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.


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30 30 30

Vegan Chocolate Chip Cookies

Ingredients

2 cups unbleached flour

2 teaspoons baking powder teaspoon

1 / 2 teaspoon salt

cinnamon, to taste, optional

handful of chocolate chips or carob vegan

1 cup raw sugar (turbinado, sucanat works well, but sucks a lot of moisture)

1 / 2 cup canola or vegetable oil

1 tsp teaspoon vanilla

1 / 4 cup water

Directions:

1. Most importantly, make sure that all ingredients are at room temperature. It works, if they are at room temperature, but it works much better if they are. Also, when the oven is hot put the cookie sheets you will use the upper oven preheated to obtain as well. Preheat oven to 350 degrees F.

2. In a large bowl, mix flour, baking powder, salt and cinnamon. Stir in chips. Make a well in the center and set aside. In a medium bowl, add sugar and oil and mix well.

3. Add vanilla, then add water and mix well. Add the wet to dry well. Mix thoroughly, but be careful not to overwork him. Add more chips if you need.

4. Spoon on ungreased cookie sheets. Put in the oven. Bake for 5 minutes, then turn and turn the leaves (up and down and rotated 180 degrees). Bake for 4 minutes and check. The cookies are done when they seem a little softer as you want. Harden when cooled a bit. I usually 2 slices a minute from now until we get to where I like.

5. Take them out when they did, and transfer them to wire cooling rack. If you fall or break apart when you try to remove them let them stay the whole 2 minutes before transferring to rack.

These cookies have come a long way, much time devoted to tasting and get them where they are now. Vegans and vegetarians not love them. In the words of my 6 year old son: Mom, you're the greatest, because you know how to make the best cookies. Enjoy and let me know if you have any questions. Sweet travels.

Serves: almost two dozen; Preparation time: 10 minutes Cooking time: 10-12 minutes

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Vegan Chocolate Cake

Prep Time: 15 Min

Cook Time: 45 Min

Ready In: 1 Hr

Ingredients

* 1 1 / 2 cups all-purpose flour

* 1 cup white sugar

* 1 / 4 cup cocoa powder

* 1 teaspoon baking powder

* 1 / 2 teaspoon salt

* 1 / 3 cup vegetable oil

* 1 tbsp tsp vanilla extract

1 teaspoon distilled white vinegar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf.

2. Sift together flour, sugar, cocoa, baking powder and salt. Add oil, vanilla, vinegar and water. Blend until smooth.

3. Pour into pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and cool.


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Chocolate cake Brownie

Chocolate cake Brownie

* 100g butter

* 175g caster sugar

* 75g of brown sugar or muscovado

* 125g of chocolate (dark or milk)

* 1 tbsp tbsp golden syrup

* 2 eggs

* 1 teaspoon vanilla extract / essence

* 100g flour

* ½ teaspoon baking powder

* 2 tablespoons cocoa powder

Directions:

1. Preheat oven to 180C/fan 160C/gas 4. Grease and line a mold of 20 cm.

2. Put the butter, granulated sugar, brown sugar, chocolate and golden syrup in a saucepan and melt gently over low heat until it is smooth and free of lumps.

3. Take the pan off the heat.

4. Break the eggs into a bowl and beat with fork until smooth and fluffy. 5 Add the eggs, vanilla powder, flour, baking powder and cocoa in the chocolate mixture and mix well.

5. Put the mixture into a loaf pan lined with buttered and place in middle of oven. Bake for 25-30 minutes.

6. Remove and let cool for 20-30 minutes before cutting into wedges and serve.

7. Serve with cream or ice cream and lots of fresh fruit.







Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

Best Chocolate Cake Recipe Beatty's Chocolate Cake

Beatty's Chocolate Cake


Overall length: 1 hour 35 min

Preparation 30 min

Inactive 30 min

Cook 35 min

Best Chocolate Cake Recipe Beatty's Chocolate Cake  Ingredients:

* Butter for greasing pans

* 1 3 / 4 cups flour, plus more for pans

* 2 cups sugar

* 3 / 4 cups good cocoa powder

* 2 tablespoons teaspoon baking powder

* 1 teaspoon baking powder

* 1 teaspoon kosher salt

* 1 cup buttermilk, shaken

* 1 / 2 cup vegetable oil

* 2 extra large eggs, at room temperature

1 teaspoon pure vanilla extract

* 1 cup hot coffee

* Chocolate Buttercream, recipe follows
Directions:

Preheat oven to 350 degrees F. Butter August 2 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the molds.

Sift flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer fitted with a spatula and mix on low speed until blended. In another bowl, combine butter, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to dry. With the mixer still soft, add coffee and stir until blended, scraping the bottom of the bowl with a rubber spatula. Pour batter into prepared pans and bake for 35-40 minutes until toothpick comes out clean. Let cool for 30 minutes, then unmold onto wire rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With knife or offset spatula, spread top with frosting. Place second layer on top, rounded side up, and frosting evenly over top and sides of cake.
Chocolate Frosting:

* 6 oz good semisweet chocolate cake (recommended: Callebaut)

* 1 / 2 pound (2 sticks) unsalted butter, at room temperature

* 1 egg yolk, large, room temperature

* 1 teaspoon pure vanilla extract

* 1 1 / 4 cups sifted powdered sugar "

* 1 tablespoon instant coffee powder

Chop chocolate cake and put it in a bowl with fire-proof over a pan of boiling water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter over medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low temperatures, gradually add the powdered sugar, then beat at medium speed, scraping bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 tablespoons hot tap water. At low speed, add the chocolate and coffee to the butter mixture and mix until smooth. Do not whip! Spread immediately on cooled cake.

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Best Chocolate Cake Recipe White Chocolate Hot Chocolate

Best Chocolate Cake Recipe White Chocolate Hot Chocolate Ingredients

* 4 ounces chopped white chocolate

* 1 / 2 teaspoon vanilla extract

* 14 ounces milk

* 2 oz cream

* 3 pieces of star anise
Directions
Place the chopped chocolate and vanilla in a bowl. In a saucepan, heat the milk, cream and star anise to a boil. Pour over chocolate and stir until dissolved. Strain into cups to remove the star anise.









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Best Chocolate Cake Recipe White Chocolate Cake With White Chocolate Frosting

Best Chocolate Cake Recipe White Chocolate Cake With White Chocolate Frosting Ingredients

Chocolate # 1 / 3 cup white (cut into small pieces) shopping list

# 1 / 2 cup hot shopping list of water

# 1 cup butter (no substitutes!) Shopping Lists

# 1 1 / 2 cup white granulated sugar shopping list

# 4 egg yolks, unbeaten shopping list

# 1 teaspoon vanilla shopping list

# 2 1 / 2 cups cake flour shopping list

# 1 teaspoon baking soda shopping list

# 1 cup buttermilk shopping list

# 4 egg whites, beaten stiff shopping list

Glaze #: shopping list

# 1 / 2 cup plus 2 tablespoons sugar in a shopping list

# 6 tablespoons evaporated milk to the shopping list

# 1 / 4 cup butter shopping list

# 2 cups white chocolate (chopped) shopping list

# 1 1 / 2 teaspoon vanilla shopping list

# White chocolate chips to the bottom of the shopping list (optional)

# Nuts toasted for garnish (optional)

Recipe

* Preheat oven to 350 degrees F.

* Grease and flour 3 -9 cm layer pans.

* Melt the white chocolate in hot water, cold water.

* Beat butter and sugar until light and fluffy.

* Add the egg yolks. Beat.

* Add white chocolate and vanilla.

* Sift flour with soda, add alternately with buttermilk to creamed mixture.

* Fold in egg whites beaten stiff.

* Frosting:

* Combine milk, sugar and butter in a saucepan. Bring to a boil and cook for 1 (one) minute. Remove from heat and add white chocolate and vanilla. Stir until caramels are melted. Beat until consistency to spread. Frost 3-layer cake.

* To spread slowly cool if icing is too loose, the heat if it is too rigid.

* Garnish with chocolate shavings and / or nuts.

* Use a serrated knife to cut the cake.

Best Chocolate Cake Recipe Chocolate Cake Featured

PREP TIME: 25 minutes

Cooking time: 45-50 minutes

Oven temperature: 160 ° C, 325 ° F

Makes: 1 cake, 23 cm (9 inches) in diameter

Best Chocolate Cake Recipe  Chocolate Cake Featured Ingredients

200g (7 oz) flour

5 ml (1 tsp) baking soda

5ml (1 tsp) baking powder

30 ml (two tablespoons) of cocoa powder

150 g (5 oz) brown sugar

30 ml (two tablespoons) golden syrup

2 eggs

150 ml (¼ liter) oil

150 ml (¼ liter) of milk
Recipe

Grease and flour 23 cm (9 inch) cake tin.

Sift together all dry ingredients in a bowl.

Put sugar, syrup, eggs, oil and milk in a manhole in the middle of the dry ingredients.

Beat vigorously until mixture is smooth.

Pour the mixture into the prepared pan. Bake for 45-50 minutes, or until a skewer inserted into center of cake comes out clean.

Leave in the pan in the oven for a few minutes and turn on the rack to cool.

For the glaze: Place chocolate and cream in small saucepan and heat gently until melted.

Cool slightly and pour evenly over cake.

Garnish with nuts.

Best Chocolate Cake Recipe Bitter sweet Chocolate Brownies

Best Chocolate Cake Recipe  Bitter sweet Chocolate Brownies Ingredients

* 8 ounces bittersweet chocolate

* 4 ounces butter

* 4 large eggs

* 1 / 4 teaspoon salt

* 1 1 / 4 cup granulated sugar

* 1 1 / 2 teaspoon vanilla extract

* 3 / 4 cup all-purpose flour

* 1 cup chopped walnuts


Directions

Grease and flour a 9 inch square pan. Preheat oven to 350 degrees.

Melt the chocolate and butter in a bowl or pan of boiling water, stirring until smooth and warm.

In a mixing bowl with electric mixer, beat eggs with salt and sugar and vanilla until the mixture is light and thickened. Add melted chocolate and butter mixture, then fold in flour and walnuts.

Bake about 25 minutes or until a toothpick comes out almost clean when inserted in the center.

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Best Chocolate Cake Recipe Double Chocolate Cake And Raspberry

Best Chocolate Cake Recipe  Double Chocolate Cake And Raspberry Ingredients

* 700g pkt chocolate mud cake mix

* Ali 610g pkt black and white chocolate raspberry swirl cake mix

* 6 eggs

* 2 / 3 cup vegetable oil

* 3 tablespoons margarine or butter, softened

* 1 1 / 2 c. tablespoons milk

* 150 g of raspberries, for garnish

Method

1.

Line 2 x 20cm round cake pans with nonstick baking paper. Prepare cake according to package instructions. Set aside to cool completely.

2.

Use a serrated knife, carefully cut the cake, the crowning achievement to flatten. Cut the cake in half horizontally.

3.

Prepare the icing mud pie according to package instructions. Set aside 10 minutes to thicken.

4.

Meanwhile, prepare the white chocolate icing according to package directions.

5.

Place the base of the sludge cake on a serving platter. Add 1 / 3 of the mud cake icing on the cake. Place a layer cake with white chocolate on top. Dissemination of the average mud cake is the icing on the cake. Top with remaining cake layer of mud. Spread the remaining mud cake icing on the cake. Top with the remaining white chocolate cake. Spread white chocolate frosting on top of the cake. Sprinkle the raspberries to serve.


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Best Chocolate Cake Recipe Easy OREO Truffles

Best Chocolate Cake Recipe Easy OREO Truffles Ingredients

* 1 (16 ounce) package Oreo Cookies Chocolate Sandwich, divided

* 1 (8 ounce) package cream cheese, softened

* 2 (8 ounces) semi-sweet Baker's Baking package chocolate fondue

Method

1. reserve for later use Crush 9 of the graham cracker crumbs, in fine, food processor. (The cookies can also be finely crushed in a resealable plastic bag with rolling pin.) Crush re maining 36 cookies into fine crumbs and place in medium bowl. Add cream cheese and mix until smooth. Roll cookie mixture into 42 balls 1 inch in diameter.

2. dip balls into chocolate and place on a baking sheet covered with waxed paper. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle the crumbs.

3. Refrigerator until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Notes
As easy as Dip Truffles

Place truffle in the melted chocolate to coat; roller if necessary. Lift truffle from chocolate with 2 forks (which will allow excess chocolate to run off) before placing on wax paper.

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Best Chocolate Cake Recipe Chocolate Cake With Hazelnut

Best Chocolate Cake Recipe  Chocolate Cake With Hazelnut Ingredients

6 oz semisweet chocolate

3 / 4 c butter

2 / 3 C sugar

8 eggs, separated

1 1 / 3 c hazelnuts, March

2 / 3 c bread crumbs or matzo meal

1 teaspoon cinnamon, ground

Method

Chop the chocolate into small pieces. Place in small bowl to melt the hot water, stirring occasionally.

Beat butter with half the sugar until smooth and light. Stir in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and mix

Beat the egg whites. Beat in remaining sugar in slow stream and beat until firm peaks form. Stir in 1 / 4 of white batter. Fold the rest with a rubber spatula.

Pour the batter into a greased pie pan lined with 10-inch baking paper. Bake at 350 degrees until well risen and firm in center, about 45 minutes. Invert cake on rack and cool for several minutes. Lift the pan and let cool completely. If prepared ahead, wrap cake in plastic and refrigerate for up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.

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Best Chocolate Cake Recipe Baileys Rocky Road Fudge

Best Chocolate Cake Recipe Baileys Rocky Road Fudge Engredients  :

* 50ml Baileys Irish cream liqueur

* 200g good quality dark chocolate, coarsely chopped

* 20g butter

* 1 / 3 cup (100g) sweetened condensed milk

* 50 g chopped unsalted pistachio nuts

* About 75g crushed shortbread

* Mini marshmallows 200 g (or regular marshmallows, chopped)

* 150g white chocolate, coarsely chopped

Method

1.Grease a pan eight cm x 20cm bar. Line with parchment paper, when some prominent.

2.Place Baileys, chocolate, butter and milk in a heatproof bowl over a pan of simmering water (do not let bowl touch water). Melt and stir gently until smooth. Remove from heat and let cool slightly. Stir in nuts, crackers, marshmallow and 100g of white chocolate. Spread mixture in pan, then refrigerate for 2-3 hours until firm.

3.Melt the remaining 50g of white chocolate as before. Drizzle fudge over, leave for 3-4 minutes to set, then cut into squares. Fudge should be stored in an airtight container in refrigerator up to 1 week.

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Best Chocolate Cake Recipe Easy Oreo Truffles Sweet

Best Chocolate Cake Recipe  Easy Oreo Truffles  Sweet Ingredients

1 (16 ounce) package Oreo Chocolate Sandwich Cookies, divided

1 (8 ounce) Philadelphia cream cheese, softened

2 (8 ounce) package semi-sweet chocolate Baker, melted


Method

1. Crush 9 of the cookie crumbs in a food processor fine, reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag with a rolling pin.) Crush remaining 36 cookies into crumbs fine, place in medium bowl. Add cream cheese, mix well. Roll cookie mixture into 42 balls about 1 inch in diameter.

2. Dip balls in chocolate, place on a baking sheet covered with wax paper. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. Refrigerator until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Footnotes

How to Dip Truffles how easily

Place a truffle into the melted chocolate to coat; rollers if necessary. Lift truffle from chocolate with 2 forks (which will allow excess chocolate to run away) before putting on wax paper.

Best Chocolate Cake Recipe Chocolate Cakes Banoffee

Best Chocolate Cake Recipe Chocolate Cakes Banoffee Ingredients

* 250g of dark chocolate digestive biscuits

* 180g unsalted butter

* 1 tbsp Dutch cocoa powder, plus extra powder

* 1 / 2 cup firmly packed (100g) brown sugar

* 395g can condensed milk

* 75 g of black chocolate, melted

* 1 tablespoon golden syrup

* 300ml thickened cream

* 2 small bananas, sliced

Method

1.Fine biscuit crumbs in a food processor. Melt 80g butter and add the crumbs with cocoa. Process to combine. Press 10 cm in six pans with melted bitter. Put in refrigerator for 20 minutes until a solid foundation.

2.Put the sugar and remaining butter in a saucepan over low heat, stirring, until butter is melted. Add condensed milk and stir over low heat for 5 minutes or until mixture is thick, golden caramel. Remove from heat and add the chocolate and syrup, stirring. Fill tarts with caramel mixture, smoothing top with a palette knife. Refrigerate at least 1 hour to set.

3.Whip the cream until firm. When you are ready to serve, place the tarts on plates, on top of banana slices, whipped cream, then sift cocoa.

Chocolate Mousse Cake

Best Chocolate Cake Recipe Ingredients

Chocolate Mousse Cake

• 500g dark chocolate
• 2 tbs golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tbs caster sugar
• 1 tbs plain flour, sifted
• Melted chocolate, to decorate
• Chocolate sorbet, to serve

Coffee, Mascarpone

• 200 g mascarpone cheese
• 2 tablespoons instant coffee
• 2 tablespoons pure icing sugar

Method
1.Preheat oven to 220 ° C. Grease and line the bottom of a round cake pan 20 cm spring-form

with non-stick baking paper.

2.Melt the chocolate, molasses and butter in a bowl over a pan of simmering water. Let cool slightly.

3.Place eggs and sugar in bowl of electric mixer or use an electric mixer and beat with hand on high for 10 minutes until very thick and pale. Gently stir in the flour and stir in chocolate mixture until smooth. Pour into cake pan and bake on middle shelf of oven for 12 minutes. Remove from oven and run a knife around the edge of the pie. Remove the collar from cake pan and transfer cake in refrigerator for 1 hour to cool (this step is important because it puts the center of the cake).

4.Meanwhile, make the coffee mascarpone, dissolve coffee in a tablespoon of boiling water and let cool. Beat the mascarpone, coffee and sugar in a bowl until firm.

5.To make chocolate leaves, leaves no toxic brush with the melted chocolate. Cool, remove the film.

6.pie slice and serve with a little mascarpone cheese and coffee, chocolate leaves on top and scoop of sorbet.

Best Chocolate Cake Recipe Brownies

Best Chocolate Cake Recipe  Brownies Ingredients

• 120g good-quality dark chocolate
• 125g unsalted butter
• 200g caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 85g plain flour
• 2 tbs good-quality cocoa
• 100g walnuts, chopped

Method

1. Preheat oven to 180 ° C. Grease and line base 20 cm square pan.
2. Melt the chocolate in a bowl over a pan of boiling water, then let it cool.
3. Beat butter and sugar until pale. Add vanilla and eggs one at a time, stirring, until blended. Sift flour and cocoa, then add to egg mixture. Add the chocolate and nuts, pour into pan and bake for 20-25 minutes. Cool in pan, then cut into squares to serve.

Chocolate And Hazelnut Puddings Centered

Ingredients Chocolate And Hazelnut Puddings Centered

1 tablespoon hot water
2 teaspoons instant coffee powder
300g good quality dark chocolate
200g butter
1 / 4 cup (60 ml) Frangelico (hazelnut liqueur)
4 eggs
4 egg yolks
1 cup (215g) powdered sugar
1 / 2 cup (75g) flour
1 / 4 c. teaspoon xanthan gum
Thickened cream, to serve

Chocolate sauce

100g dark chocolate
300ml thin cream
1/4 cup (60ml) Frangelico

Method

1. Preheat oven to 180 ° C. January 8 cup butter (250 ml) capacity dariole molds with butter. Place on a baking sheet.
2. Mix water and coffee in a bowl heat resistant. Add the chocolate, butter and liquor and placed in a boiling water to a simmer (make sure bowl does not touch the water). Cook, stirring occasionally with a metal spoon, for 3-5 min utes or until chocolate is melted and mixture is smooth.
3. With an electric mixer beat the egg yolks and sugar in large bowl until thick and pale. Add chocolate mixture to egg mixture and gently fold until combined. Add xanthan gum and flour and stir until all combined. Pour the mixture evenly between prepared pans. Bake for 15 minutes or until surface is thoroughly cooked, but pudding is still soft in the middle. Remove from oven and let stand 5 minutes before turning the serving plates.
4. At the same time, so that the chocolate sauce, combine chocolate, cream and Frangelico in a heatproof bowl over a saucepan of boiling water and cook, stirring for 5 minutes or until mixture is melted and smooth. Pour the chocol ate pudding and serve with clotted cream if you like.

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