Individualchocolateindulgencecake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

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.

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.

Steps:

• Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.
• Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.
• Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.

Steps:

• Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
• Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
• Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
• Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
• For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

Steps:

• For the banana cake: Preheat the oven to 325 degrees F. Line a 12-by-18-inch jelly roll sheet pan with parchment and spray with nonstick cooking spray. Line a tray or baking sheet with parchment.
• Heat the butter in a medium saucepan until browned. You will see tiny rust-colored specks float to the top and the butter may become foamy when it is ready. Remove from the heat and let cool slightly.
• Whisk together the pastry flour, baking powder, salt and baking soda in a large bowl and set aside. Add the brown sugar and eggs to the bowl of an electric mixer fitted with a whisk attachment and mix on medium speed for 30 seconds. Whisk the brown butter, bananas, sour cream and vanilla together in a medium bowl, then add to the egg mixture and mix until just combined. Add the dry ingredients and mix on low speed until just combined.
• Pour the batter into the prepared jelly roll sheet. Bake, rotating the pan 180 degrees halfway during cooking, until the cake is light golden brown and a skewer inserted in the center of the cake comes out clean, 15 to 18 minutes.
• Cool the cake completely and freeze for 1 to 2 hours. Turn out the frozen cake onto a flat surface and use a 2 1/2-inch round cookie cutter to cut out 24 even circles. Place the rounds on the prepared tray and cover until ready to assemble and frost.
• For the milk chocolate frosting: Add the butter to the bowl of an electric mixer fitted with a paddle attachment and cream on slow speed until smooth, glossy and free of lumps (do not fluff).
• Add the milk and vanilla and mix to incorporate.
• Add half of the confectioners' sugar and mix to incorporate. Add the rest of the sugar and mix on low speed until smooth.
• Add the milk chocolate and bittersweet chocolate and mix on medium speed until fully incorporated, scraping down the bowl as you go.
• For the toffee: Preheat the oven to 325 degrees F. Place a clean silicone mat on another 12-by-18-inch sheet pan. Combine the sugar, corn syrup and cream in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat without stirring. Add the butter and begin to stir until the caramel turns the color of peanut butter.
• Pour immediately onto the prepared baking sheet and bake until the toffee turns a deep amber color and spreads thinly on the pan, 10 to 12 minutes. Let cool, then chop into tiny pieces that will be easy to chew.
• To assemble: Fill a pastry bag with some of the milk chocolate frosting.
• Top 2 mini cake rounds with frosting and about 2 teaspoons of chopped toffee. Stack these on top of each other and top with an unfrosted round of cake. Wrap the small cylinder in plastic wrap. Repeat with the remaining cake rounds. Freeze until the frosting has set, about 30 minutes.
• Place a small cake on a revolving cake stand and pipe on the frosting to cover completely. With a small offset spatula, even out the surfaces of the little cake and swirl the frosting in a pretty, decorative pattern of your choice.
• Top each mini cake with crushed toffee and dust with confectioners' sugar.

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.

Steps:

• To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
• To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
• Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

Steps:

• Preheat oven to 350.
• Coat 2 (6 ounce) ramekins with cooking spray; sprinkle each with 3/4 tsp sugar.
• Combine 2 T sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.
• Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 T sugar, 1 tsp at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
• Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 for 15 minutes or until puffy and set.
• Sprinkle each souffle with 1/2 tsp powdered sugar. Serve immediately.