DECADENT CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with cooking spray.
- Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
- Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until combined. Stir in the currants and chopped chocolate.
- Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes, then turn the cake out onto a baking rack to cool completely. Dust generously with confectioners' sugar just before serving.
Nutrition Facts : Calories 180, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 12 milligrams, Sodium 180 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Protein 3.5 grams
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
DECADENT CHOCOLATE CAKE
Steps:
- Preheat oven to 300 degrees F.
- Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
- Add eggs, 1 at a time, beating after each addition.
- In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
- Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
- For the topping:
- In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
- In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
- This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
- Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg
Nutrition Facts : Calories 665, Fat 34 grams, SaturatedFat 20 grams, Cholesterol 120 milligrams, Sodium 133 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 9 grams
DECADENT CHOCOLATE PEANUT BUTTER FILLED CUPCAKES
Not for the faint of heart, definitely not diet friendly! I concocted these when I was fiending for chocolate and peanut butter. The cake part is based on a recipe I saw on Allrecipes.com and fixed it up to my liking, frosting and filling were my idea! Tis works really well with the Debbie Meyer filled-cupcakes tool but you can also just use a pastry bag with a tip to fill them. Also a good way to use up a whole 2-lb bag of confectioners sugar! Can use regular all-purpose or cake flours instead of WWP if you don't have it nearby.
Provided by the80srule
Categories Dessert
Time 40m
Yield 24-30 cupcakes, 24-30 serving(s)
Number Of Ingredients 17
Steps:
- Firstly, while you're doing all this-- leave that stick of salted butter out to soften. It needs about 20-30 minutes to soften to make really good smooth frosting.
- In a large bowl, sift the flour, baking powder, cocoa powder, salt, and sugar together until blended.
- Whip the egg whites until a little frothy then pour them in-- wanna use egg substitute like Egg Beaters or pourable egg whites? Use 1/2 cup like normal eggs.
- Add the oil and vanilla and beat well.
- Mix in the milk well, and beat on low speed (or carefully whisk by hand) to make sure there are no lumps in the mixture.
- Fill 24 muffin papers halfway (you might get up to 30 or so with this recipe though, so fill as needed) with batter, and bake at 350F for 15-20 minutes or until a cake tester comes out clean.
- While they're cooling off, make the filling by combining the peanut butter, vanilla, and 1 lb of confectioners' sugar (usually a whole little box, or about half of a 2-lb bag) in a bowl and beating on high until fully mixed. Resist the urge to eat all of it out of the bowl!
- Scoop the filling into a pastry bag (or my ghetto way of using a food storage bag with the corner cut off to clip on a decorator tip) and when the cupcakes have cooled, fill each cupcake with roughly 1 tablespoon worth of filling.
- Make the frosting by taking a large bowl and putting the butter (which should be good and soft now!) into the bottom, and running the electric mixer through it before putting any other ingredients in the bowl.
- Add a little bit of confectioners sugar, the cocoa powder, and vanilla and beat again.
- Alternate adding confectioners' sugar and a little milk at a time until you get a nice, thick frosting-like consistency.
- Spread the frosting onto each cupcake with a frosting spreader or butter knife, or use a pastry bag and decorator tip for a fancier touch.
- Enjoy the sweet chocolatey peanut buttery overload!
Nutrition Facts : Calories 386, Fat 17.3, SaturatedFat 4.8, Cholesterol 11.9, Sodium 233.2, Carbohydrate 55.6, Fiber 2.3, Sugar 47, Protein 6.2
THE MOST DECADENT CHEESECAKE EVER
White chocolate frosting, New York style cheesecake (low fat) over chocolate fudge & shortbread crust ... yam!!!
Provided by ryeaxl
Categories Cheesecake
Time 3h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 20
Steps:
- Have all your ingredients at a cool room temperature.
- Get a couple quarts of water boiling on the stove.
- Arrange racks in your oven so there's one on the lowest and one in the middle. If you do not have a center position then go mid-lower.
- Have a clean 10x14x2-inch (give or take) roasting pan ready.
- Preheat oven to 400F=205°C.
- Grease 10 inch spring form pan.
- 1oz.= 28 grams.
- Game Plan-.
- Prepare crust, while it bakes make fudge layer.
- While fudge bakes make filling.
- While cake cools make frosting.
- # Crust-------.
- Gently combine 120gr flour, 40gr sugar, 1 egg and 45gr butter in a medium bowl.
- Spread to the edges of the pan.
- Prick all over with a fork, then bake 10-15 minutes at 205°C until lightly browned. Allow to cool on a rack.
- Reduce heat to 325F=160C.
- # Fudge ----.
- Microwave 55gr chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
- Beat 100gr butter and 150gr sugar at medium speed with an electric mixer until light and fluffy. Add 1 egg, beating just until blended after each addition. Add melted chocolate, beating just until blended.
- Add 25gr flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and 80gr chopped chocolate.
- Bake at 325F for 15 minutes, Remove from oven;
- # Filling -----.
- Separate eggs.
- With a mixer on high speed, beat the 2 egg whites and 1tsp lemon juice in a large bowl until foamy. Gradually add 50 gr sugar, about 1 tablespoon at a time, beating until the whites hold stiff, shiny peaks. Set aside.
- Beat cheeses with cornstarch until smooth, stir remaining sugar, then add 2 egg yolks, 1/2 tsp lemon peel, and vanilla. Continue to stir until combined and smooth, stop mixer occasionally and scrape down sides.
- Fold beaten whites into cheese mixture. Scrape the batter into hot or cool crust.
- Bake in a 325° oven until center barely jiggles when cake is gently shaken, 50 to 60 minutes.
- Turn oven off, but leave cake in for another hour.
- It may appear a little jiggly in the center and will have a golden appearance around the edges.
- # Glaze-----.
- Melt 100gr white chocolate and 40gr whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth.
- Spread top of each cooled cheesecake with Chocolate Glaze;.
- Cover and chill on a rack for 1 hour + refrigerate over night well covered. Remove sides of pans before serving. Garnish, if desired.
- The cake will stay at peak flavor for several days so long as you keep it wrapped and cold.
Nutrition Facts : Calories 275.8, Fat 15.3, SaturatedFat 9.2, Cholesterol 77.8, Sodium 130.2, Carbohydrate 32.6, Fiber 1.9, Sugar 21.6, Protein 5.7
DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE
Make and share this Decadent Chocolate-Peanut Butter Cheesecake recipe from Food.com.
Provided by cipolo123
Categories Pie
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Combine crackers, melted butter, and 2 tablespoons of sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl, beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
- In saucepan, stir chocolate pieces over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
- Bake for 45 minutes or until top is set when lightly shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Use small sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan; cool completely on rack. Cover; chill 4 hour. Let stand at room temperature 15 minutes before serving. If desired, sprinkle with peanuts.
Nutrition Facts : Calories 384.6, Fat 30.1, SaturatedFat 14.4, Cholesterol 82.3, Sodium 230.6, Carbohydrate 23, Fiber 2.4, Sugar 18.3, Protein 8
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