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6 oz (170 g) bitter chocolate (70-85% cocoa) 3 tablespoons butter 1 cup (220 g) sugar 2 eggs (safe to eat uncooked) 3 tablespoons corn starch
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin. 2. Break the chocolate into small pieces and melt it with butter over hot water. 3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well. 4. Fold in the melted butter and chocolate mixture and transfer to the cake tin. 5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked. 6. Let the cake cool for 5 minutes and serve with ice cream.
Variations A.5 inch) To see our previous version:click here! Yield: 12 servings Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1. If you like a more sweet flavor.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7. Height: 2 to 2. Easy Chocolate Cake (With buttercream cocoa frosting.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk . March 2009). use 3 oz of semisweet and 3 oz of bitter chocolate (Submitted by Saskia.
Frosting 1. Cream the softened butter with powdered sugar in a bowl. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. vanilla and 4 tablespoons lukewarm milk. Mix flour. If necessary. 2.Method 1. 1/3 on top. either by hand or by using an electric mixer at slow speed. 5. add some more milk. . 3. 3. This cake should have room temperature when served. baking powder. Add cocoa. Mix everything together until smooth. Do not over-mix. Melt the butter at low heat and add to the dry ingredients. 6. After the cake has cooled. cocoa powder. and mix until smooth. 4. slice the cake through the middle to make two layers (easier if the cake has been in the fridge). and the rest around the cake. sugar and vanilla essence in a bowl. approximately 35 to 45 minutes. Use one 1/3 of the frosting between the two layers. Also add milk and eggs. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean. 7. 2.
You may use tasteless vegetable oil for the cake instead of melted butter. you may use an equivalent amount of freeze dried coffee (Suggested by Carol. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen. you may bake two cakes instead of slicing one into two layers D.Variations A. To make a tall cake. October 2008) F. If so. You may cut the top of the cake to make a flat surface before adding the frosting. You may divide the batter in two and transfer to two bake tins. also add 1/4 ts salt E.6 + 2.4 dl) whipping cream . Instead of vanilla extract. The baking time would then be about 15-20 minutes C. Januar Rich Chocolate Mousse Cake Yield: 8 servings Ingredients 4 egg whites ½ cup (110 g) sugar 5 oz (140 g) hazelnuts. B. finely ground 2 tablespoons unsweetened cocoa powder -------9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar ¼ cup + 1 cup (0.
Melt finely chopped dark chocolate over hot water. break off panel pieces and stick onto outside of cake by using a little mousse as a 'glue'. 9. 2. 4. Mix with finely ground hazelnuts and cocoa powder. If served cold the filling appears more like chocolate truffle than mousse. 6. Spread onto a piece of baking paper. Victoria. If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type. To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate. Heat ¼ cup whipping cream to the boiling point. Transfer to the cake tin. For decoration . 12. Variations A. 8. . Beat the egg yolks with 2 oz sugar until white. and whisk in beaten egg yolks. Whisk 1 cup of whipping cream. 3. etc. 11. 7. Greensborough. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Mark panels height of cake x 2 inches (5 cm) by scoring with a knife.make chocolate panels to cover around outside of cake. Fold in melted chocolate. Fold with the egg and chocolate mixture. Decorate top with piped mousse. Cool the cake. and place in the refrigerator for several hours. then the remaining part of the cream. Overlap each piece little. The mixture will immediately thicken. chocolate dipped strawberries. Allow to become mat dry. Cool to approx. 10. 5. Tie a ribbon around circumference of cake (Submitted by Keryn Johnson. When set a little more. Whisk the eggs whites until stiff and in peaks by using an electric mixer. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.Method 1. gradually add the sugar and whisk well each time sugar has been added. one tablespoon at a time until the filling becomes soft. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 100 deg F / 38 deg C.
keep checking for lumps. Now. add in the milk. the cocoa. Serves 1 Ingredients: 2 tbsp Cocoa 4 tbsp All-Purpose Flour 1 Egg 3 tbsp Oil 4 tbsp Sugar 3 tbsp Milk 3 tbsp Chocolate Chips ½ tsp Vanilla Extract 1 scoop Vanilla Ice Cream How to make Chocolate Mug Cake: Take a large coffee mug and add all the dry ingredients into it the flour.INDIAN RECIPES : CHOCOLATE MUG CAKE RECIPE Chocolate Mug Cake is a personalised cupcake that is served best with ice cream. To this add the egg and whisk completely. Remember to scrape the sides of the cup. . remove the cup and allow to cool a little. oil. the sugar and the chocolate chips. Chocolate Mug Cake Recipe Preparation Time Cooking Time Difficulty Recipe Type Serves 10 Minutes 05 Minutes Easy Non Veg. and the vanilla and mix it thoroughly. When the cake rises to the top. Place this mug in an oven preheated at 350 degrees C and cook it for 3 minutes. Learn how to make/prepare Chocolate Mug Cake by following this easy recipe.
Learn how to make/prepare Chocolate Cheesecake by following this easy recipe. melt chocolate chips over low heat in saucepan or microwave.Serve. sugar and butter in it. softened 1 1/2 cups semi-sweet Chocolate Chips 1/2 cup granulated Sugar 11 ounces Cream Cheese 2-1/2 cups frozen Whipped Topping. set it aside to cool. INDIAN RECIPES : CHOCOLATE CHEESECAKE RECIPE Chocolate Cheesecake is delicious cake. stirring frequently until smooth and melted. Take a large mixer bowl and beat cream cheese. . Chocolate Cheesecake Recipe Preparation Time Cooking Time Difficulty Recipe Type Serves 25 Minutes 5 Minutes Average Veg. Then. add a scoop of vanilla ice cream on top. Serves 6 Ingredients: 1/4 cup Butter or Margarine. thawed Milk Chocolate. perfect for a birthday. Suggestions: While serving. shaved (optional) 1 Cracker Crust How to make Chocolate Cheesecake: First of all.
separated 1/2 Cup vegetable oil 3/4 Cup boiling water 2 tsp Vanilla extract 1-1/2 tsp Baking soda 1/4 tsp Cream of tartar 2 Cps confectioners' sugar 1-1/2 tsp Vanilla extract 1 tsp Salt . Ingredients: 1/2 Cup baking cocoa 2 Squares chocolate. if desired INDIAN RECIPES : CHOCOLATE CHIFFON CAKE RECIPE Chocolate Chiffon Cake is a very popular recipe. Learn how to make/prepare Chocolate Chiffon Cake by following this easy recipe. unsweetened and melted 1-3/4 Cups cake flour 1-3/4 Cups sugar 1/3 Cup butter or margarine 1 tbsp Chopped nuts 7 Eggs. fold in whipped topping until blended. Blend in the melted chocolate slowly After that.4 / 10 ( 7 votes) Non Veg. Garnish with whipped topping and shaved chocolate.until the mixture becomes smooth. Spoon cheese chocolate filling mixture into prepared cracker crust. Cover and chill until it gets firm. Chocolate Chiffon Cake Recipe Difficulty Rating Recipe Type Easy 7.
drizzle over cake. In a different mixing bowl. Add vanilla. baking soda. Make it sure to stir in enough water until desired consistency comes. Pour into a tube pan and bake at 325 degrees F for an hour. combine sugar. add cocoa and water until smooth. oil and cocoa mixture. in a medium saucepan melt butter. . For the purpose of icing. In a mixing bowl. Remove cake from the pan. sugar and vanilla. Sprinkle with nuts. Serve. beat until smooth and blends well.3 tbsp Hot water How to make Chocolate Chiffon Cake: In a medium bowl. flour and salt. and allow it to cool for twenty minutes. now fold into egg yolk mixture. After removing from the heat. stir in chocolate. beat egg whites and 1/4 cream of tartar. egg yolks.
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