Chocarooncake Recipes

Steps:

• Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
• Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate., For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
• In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
• Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
• Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
• Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Steps:

• Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks.
• Blend in flour and coconut.
• Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes.
• Pour 1/3 of the batter into a greased and floured Bundt pan.
• Spoon in coconut mixture, and top with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.

Steps:

• Heat oven to 350. Coat a 9 inches pie plate with nonstick spray.
• Melt chocolate and butter in a small sauce pan over low heat.
• Stit together eggs, sugar, flour and vanilla and add to chocolate mixture. Pour into prepared pie plate.
• Combine sweetened condensed milk and coconut. Spoon over chocolate mixture leaving 1/2-1 inch border.
• Bake at 350 for 35-40 minutes until center is firm but still moist
• Cool completely on wire rack.

Steps:

• Heat oven to 425 F degrees Grease bottom of 8-inch springform pan.
• In medium saucepan over low heat, melt butter.
• Add cocoa and 1 cup sugar, stirring until well blended.
• Remove from heat; cool slightly.
• Stir in flour and vanilla.
• Add egg yolks, one at a time, beating well after each addition.
• In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
• Spoon batter into prepared pan.
• Bake 16 to 18 minutes or until edges are firm (center will be soft).
• Cool completely on wire rack (cake will sink slightly in center as it cools).
• Remove side of pan.
• Refrigerate cake at least 6 hours.
• In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake.
• Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving.
• Garnish with chocolate curls, if desired.