CHOCOLATE INDULGENCE CAKE
This is the easiest, yet most impressive dessert I have come across. It is so beautiful by the end that you almost don't want to cut it...until you taste a slice! I substituted Semi-Sweet chocolate for the Bittersweet, and it tasted just as good. Also, I had to bake this an extra 5 or 10 minutes.
Provided by pheebess
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
- Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
- Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
- Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
- To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.
Nutrition Facts : Calories 209.7, Fat 13.2, SaturatedFat 7.8, Cholesterol 101, Sodium 105.2, Carbohydrate 20.8, Fiber 0.1, Sugar 16.8, Protein 2.8
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
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.
CHOCOLATE INDULGENCE
Steps:
- Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine.
- Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes.
- Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately.
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
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