Decadenthotchocolate Recipes

Steps:

• Pour the milk into a heavy bottomed deep small saucepan.
• Dissolve the sugar in the water and add to the milk.
• Add the chocolate and whisk over gentle medium heat until the chocolate is melted and the milk is hot but not boiling.Be careful because you don't want to burn the chocolate.
• Remove from heat and with a stick blender froth the milk. (This is why you need a deep pot!).
• This will give the milk a smooth texture and prevent a skin forming.
• Pour into small cups or mugs and top with whipped cream for a truly decadent chocolate 'fix' :).

Steps:

• Combine all ingredients in a medium saucepan and place over low heat. Stir regularly to prevent burning the chocolate. A whisk will provide the best results. Hot chocolate is ready when the chocolate chips have melted completely and the mixture has reached your desired temperature.

Steps:

• Preheat oven to 350 degrees. Butter an 8- or 9-inch round baking pan and line the bottom with parchment paper. Butter parchment.
• Combine the butter and chocolate in a heat-safe bowl and set over a pan of hot water. Heat over medium fire, stirring until the mixture is melted. Remove bowl from heat and set aside.
• In another bowl, beat the eggs and egg yolks until frothy. At medium speed, beat in the sugar until creamy. Beat in the flour. Fold flour mixture into chocolate mixture with a rubber spatula until blended. Spread in the prepared pan. Bake the cake until set in the center, 40 to 50 minutes. Let cool. Remove the cake from the pan and peel off parchment.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
• Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
• Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
• Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
• Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.