CHOCOLATE CAKES WITH LIQUID CENTERS
Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the succes of these cakes.
Provided by Russ Smith
Categories Desserts Cakes Chocolate Cake Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
- In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
- Beat the eggs, egg yolks and sugar together until light colored and thick.
- Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
- Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 30 g, Cholesterol 257.6 mg, Fat 37.1 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 21.9 g, Sodium 203.9 mg, Sugar 25.4 g
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
LIQUID CAKE
Provided by Ken Gross
Categories easy, quick, dessert
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Halve the passion fruit and, using a wooden spoon or rubber spatula, scrape the pulp through a fine-mesh sieve set over a bowl. Discard the remaining seeds and pulp.
- In a medium bowl, combine the ice cream and sorbet. Pour in the vodka and whisk lightly. Stir in the passion-fruit purée and then fold in the Champagne.
- Sprinkle the cookies evenly among 4 martini glasses. Top each with the vodka mixture and serve immediately.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 20 milligrams, Sugar 7 grams
More about "liquid cake recipes"
VANILLA NAKED CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (41)Category Cake
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
- There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. Pour/spread batter evenly into prepared cake pans. If you’re worried about uneven cake layers, you can use a kitchen scale and weigh the cake pans for accuracy. (The weight of just the batter in my cake pans was about 1 lb 6 ounces.)
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (301)Category Dessert
- In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
- In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
HOW TO CREATE THE BEST CAKE RECIPES - BAKING SENSE®
From baking-sense.com
Reviews 72Estimated Reading Time 7 mins
OIL-BASED CAKE RECIPES | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
19 CAKE FROSTING RECIPES SO GOOD YOU’LL LICK THE BOWL
From epicurious.com
WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE - THE …
From thepetitecook.com
HOW TO MAKE SYRUP FOR CAKE LAYERS - ALLRECIPES
From allrecipes.com
59 RIDICULOUSLY EASY CAKE RECIPES FOR BEGINNERS | EPICURIOUS
From epicurious.com
BAKING WITH LIQUID SWEETENERS | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE POURABLE ICING - SWEET CS DESIGNS
From sweetcsdesigns.com
HOW TO MAKE A POKE-AND-POUR CAKE FOR AN EASY, FLAVOR-FILLED …
From bhg.com
EASY BUTTERSCOTCH CAKE | JULIE BLANNER
From julieblanner.com
EVERYONE'S FAVORITE FRUITCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FOUR COMMON TYPES OF LIQUID FOR CAKES | BEGIN WITH BUTTER
From beginwithbutter.com
7 RULES FOR BAKING THE PERFECT CAKE - CHATELAINE
From chatelaine.com
MOMOFUKU MILK BAR LIQUID CHEESECAKE RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
47 CAKE RECIPES TO MAKE ANY DAY A SPECIAL OCCASION
From bonappetit.com
LITTLE LEMON LAVA CAKES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
TSUNAMI CAKE: THE TREND WE CAN'T STOP WATCHING | TASTE OF HOME
From tasteofhome.com
LAVA CAKES RECIPE - HOW TO MAKE DULCE DE LECHE LAVA CAKES
From thepioneerwoman.com
HOW TO MAKE THE ULTIMATE POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
You'll also love