EASY CHOCOLATE CUSTARD
A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.
Provided by moe's cookin'
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 4h25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
- Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
- Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
- Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g
CHOCOLATE MAGIC CUSTARD CAKE
One batter bakes into a cake with three separate layers in the oven. It's rich and decadent, yet simple to prepare. In a word, magic!
Provided by Annalise Sandberg
Categories Dessert
Time 3h10m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Line 8-inch square pan with cooking parchment paper, and grease with butter or cooking spray.
- In medium bowl, mix flour, cocoa powder, espresso powder and ground cinnamon with whisk. Set aside.
- In large bowl, beat egg whites to stiff peaks. Set aside.
- In another bowl, beat egg yolks and powdered sugar until pale and smooth. Add butter and vanilla; beat until combined. Add dry ingredients; beat until just combined. Mixture will be very thick.
- With mixer on low speed, slowly add milk. Mix until smooth. With whisk, add egg whites in 3 additions, beating with whisk just until no large lumps remain. Mixture may appear slightly curdled. Pour into pan.
- Bake 50 to 60 minutes or until cake appears dry on top and slightly jiggles when shaken. Cool completely, 2 to 3 hours; refrigerate until ready to serve. To serve, sprinkle with powdered sugar, and top with whipped cream and berries.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS
This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
CHOCOLATE SPONGE WITH HOT CHOCOLATE CUSTARD
This rich, sticky chocolate cake is given a low-fat 'bakeover', then served with chocolate custard for a perfect retro, weekend pud
Provided by Fatima Hasan
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Cover the dates with boiling water and set aside to soften for 30 mins.
- Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
- Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
- In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
- Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it's all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
- Cut the warm cake into slabs and pour over the hot chocolate custard to serve.
Nutrition Facts : Calories 401 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 58 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
COCOA CAKE
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's never a piece left to take home! -Beulah Sak, Fairport, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 242 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
COCOA CUSTARD CAKE
This is a very elegant cake for special occassions and is a bit time consuming, but it is best if made a few days ahead and refrigerated. Recipe source: Bon Appetit (April 1984)
Provided by ellie_
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter.
- To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.
- To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.
- Cut cake horizontally into three layers using a serrated knife.
- Set one layer on platter and sprinkle with rum and spread with the almond custard.
- Top with second layer. Sprinkle with rum and spread with plain custard.
- Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly.
- Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.
Nutrition Facts : Calories 461.8, Fat 11.9, SaturatedFat 4.5, Cholesterol 318.4, Sodium 169.7, Carbohydrate 77.5, Fiber 1.4, Sugar 53.4, Protein 12.6
CHOCOLATE MAGIC CUSTARD CAKE
The magical three layer cake, with the silky custard interior, is a luxurious feat that is so easy to make.
Provided by Laka
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Separate egg whites and yolks. Mix and combine flour and cocoa powder.
- Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
- Add melted butter and vanilla extract and mix for half a minute.
- Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
- Pour the milk gradually and continue beating.
- Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
- Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
- Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.
Nutrition Facts : Calories 311.5, Fat 16.3, SaturatedFat 9.5, Cholesterol 130.9, Sodium 164.2, Carbohydrate 37.1, Fiber 1.4, Sugar 26.2, Protein 6.8
COCA COLA CAKE
Provided by Food Network
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Combine flour and sugar in large bowl. In small saucepan, heat 1 cup butter, 3 tablespoons cocoa and 1 cup Coca-Cola. Bring to simmer and then pour over flour mixture. Stir well. Add buttermilk, eggs, baking soda and vanilla. Mix. Add marshmallows. Pour into 9x13 pan for 35 minutes.
- To make the frosting, in a saucepan combine 1/2 cup butter, 6 tablespoons Coca-Cola, and 3 tablespoons cocoa. Bring to a boil. Pour over bowl with powdered sugar. Beat well. Spread evenly over warm cake. Let cool. Serve.
EASY STRAWBERRY CUSTARD CAKE
I have not tried this yet, but it sounds awesome and would go together in no time. The cream and strawberries sink to the bottom of the cake, forming a lush custard layer.
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix using ingredients and directions as listed on the box.
- Place in greased and floured 9x13" baking pan.
- Cover batter with strawberries.
- Sprinkle strawberries with sugar.
- Pour heavy whipping cream over ingredients in pan.
- Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
- This will need to be stored in the refrigerator.
Nutrition Facts : Calories 459.6, Fat 25.6, SaturatedFat 10.6, Cholesterol 54.3, Sodium 318.7, Carbohydrate 55.4, Fiber 1.4, Sugar 42.8, Protein 4
HOMEMADE DEVIL'S FOOD CAKE
This was my mother's recipe and has been our favorite for many years. My husband and I have been married 47 years and have three children and five grandchildren.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In the top of a double boiler, combine cocoa and 1 cup sugar. Beat 1 egg; add to double boiler. Add 1 cup milk; cook until thick and smooth. Set aside to cool. , Meanwhile, cream shortening and remaining sugar in a large bowl. Add remaining eggs, one at a time, beating well after each addition. , Sift together flour, baking soda and salt; add alternately with remaining milk to creamed mixture. Add vanilla and cooled cocoa mixture; beat thoroughly. Pour into two greased 8- or 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. Frost with your favorite seven-minute or fudge icing.
Nutrition Facts : Calories 375 calories, Fat 15g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
COCOA ANGEL FOOD CAKE
"This delicious chocolaty cake is so simple, I've made it hundreds of times," writes Lorraine Olson of Madison, Minnesota. "I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.,
Nutrition Facts : Calories 150 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 5g protein.
COCOA AND CREAM CAKE
This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!
Provided by Engrossed
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Cake:.
- Preheat oven to 350°F.
- In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
- Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
- In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
- In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
- At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
- Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
- Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
- Chocolate Filling:.
- In a small bowl with an electric mixer, cream butter until smooth.
- Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
- Refrigerate until needed and until firmer.
- Frosting:.
- In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
- Refrigerate until needed.
- To assemble cake:.
- On a cake platter, place one layer of cake, top side up, spread with half of the filling.
- Invert second cake layer on top of first layer and filling, spread with remaining filling.
- Place the third cake layer top side up over the second layer and filling.
- Frost the top and sides of cake with frosting.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 611.4, Fat 37.2, SaturatedFat 22.7, Cholesterol 181.1, Sodium 401.4, Carbohydrate 67.7, Fiber 3.3, Sugar 44.5, Protein 7.2
CUSTARD CAKE
Make and share this Custard Cake recipe from Food.com.
Provided by smilingface2008
Categories Dessert
Time 1h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- mix the first 2 ingredient in a saucepan on a medium heat ( dont stir, brushing down sides of the pan with pastry brush dipped in cold water).
- bring to boil until caramel color for 8 to 10 minutes and immediately pour into the prepared pan set aside.
- CUSTARD.
- mix the next 4 ingredients well (eggs,condensed,evap,sugar).
- Strain through a sieve into the caramelized pan. Set aside.
- CAKE.
- sift cake flour, salt and baking powder set aside.
- mix milk, oil and vanilla extract.
- beat egg yolks, with 1/4 of the sugar until light color then add dry ingredients alternate with milk mixture.
- beat egg white with the remaining sugar till stiff peaks.
- gently fold it to the cake mixture.
- pour into cool carmelized pan with custard gently.
- dont stir dont worry the cake will not sink to the bottom trust me.
- Place the cake pan in a larger pan (roasting pan) half-filled with hot water.
- bake for 1 hour (when toothpick comes out clean its ready).
Nutrition Facts : Calories 530.8, Fat 19.8, SaturatedFat 6.5, Cholesterol 337.9, Sodium 263.7, Carbohydrate 72, Fiber 0.4, Sugar 48.4, Protein 16.4
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- Scrape the batter into the prepared pan and lightly smooth the surface. Bake for about 40 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and let cool completely. Wrap the cake in plastic and refrigerate until chilled.
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