The World's Best Chocolate Cake Recipe, Bake This and They Will Love You Forever is from other source and this blog just to republish with same information about The World's Best Chocolate Cake Recipe, Bake This and They Will Love You Forever , if you are the owner from this article feel free to cantact me

Ingredients

(This is to make a large birthday cake, you can scale down for an ordinary cake)

200 grams of stork or other baking margarine

200 grams of caster sugar

4 medium / large eggs

3 tbs of cocoa powder

Approx 75 grams of cornflour

100 grams of self raising flour

1 tbs baking powder

Vanilla essence

For the Icing

75 grams of margarine

Icing sugar to make a stiff mix

Water

Vanilla essence

Step 1

Using a mixer or food processor, cream together the sugar and margarine until it is light and fluffy. Add 1 tsp of vanilla essence and mix thoroughly.

Step 2

Add the 4 eggs, 1 at a time, mixing thoroughly until each egg is fully blended in.

Leave mixer on for around 5 minutes.

Step 3

Into a weighing scale, put 3 heaped tablespoons of cocoa powder. Add cornflour to make up to 100 grams, then add 100grams of self raising flour. Finally add 1 tablespoon of baking powder.

Step 4

Sieve the flour mix into your mix. Fold in, then mix with mixer until fully incorporated.

Step 5

Split mix between 2 lightly greased non stick 8 inch baking tins. Bake in over at 175 degrees centigrade for around 20 minutes. Test by lightly shaking the tin to see if it wobbles like a jelly. (if it does give it 5 more minutes.) If its firm, slide in a skewer to check the mix is cooked. It should not have any cake mix on, but will have steam from the mix. As long as there is no mix on the skewer, remove from oven to cool.

Step 6

While the cake is cooling, mix the margarine for the icing with 1 tsp of vanilla essence and enough icing sugar to make a stiff mix.

Add 1 tsp of water at a time and mix in, the mix will let down and become creamy and smooth. Set aside until the cake is cold. DO NOT attempt to ice the cake when warm, the icing will go runny.

Tip - when icing, do not spread the icing, as this cake is so light it will break under the pressure. Just add spoonfuls of icing around the bottom layer, then put the top on and rotate slightly to spread the filling.

Step 7

Decorate the top of the cake with sieved icing sugar or cocoa powder. Get a cup of coffee, then eat a huge slice!

To make a celebration cake you can ice the outside of the cake and decorate it with chocolate curls, or ice and fill with whipped cream, or make a chocolate fudge icing mix, or use cream and cherries for a black forest gateaux. What ever floats your boat really.

Variations

You can also make this recipe into a victoria sponge, just take out the cocoa and substitute with more cornflour. Then ice with vanilla icing and jam. Or, use lemon essence and lemon icing for a tangy variation.

Magpie Jewellery is a great website with a huge range of beads findings and jewellery, and we like cake too! We import all our stock direct from the manufacturers to get you the best prices. Magpie Jewellery is a great resource site for jewellery designers, beaders, hobbyists and beginners, with free beading patterns, great beading articles and loads of great products.

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Best Chocolate Molten Cake Recipe is from other source and this blog just to republish with same information about Best Chocolate Molten Cake Recipe , if you are the owner from this article feel free to cantact me

Chocolate Molten Cake is a unique chocolate dessert recipe. These cakes are just like those you see on restaurant menus, yet they are amazingly simple. They can be assembled ahead of time and refrigerated, then baked during dinner to tantalize your guests with their heavenly aroma. The crème anglaise triples in volume as you beat it, so be sure to use a bowl that is big enough to accommodate this expansion. Recipe makes about 6 servings. Here are ingredients and directions:

CHOCOLATE MOLTEN LAVA CAKE RECIPE

INGREDIENTS:

CAKES

9 ounces bittersweet dark chocolate, chopped
¼ cup (½ stick) unsalted butter or buttery spread or 3 tablespoons canola oil
1 teaspoon pure vanilla extract
¼ teaspoon salt
4 large eggs, at room temperature
1½ tablespoons granulated sugar
2 tablespoons powdered sugar, for dusting
Fresh raspberries and a sprig of fresh mint, for garnish

CREME ANGLAISE

½ cup heavy cream or whole milk (cow’s, soy, or nut)
2 large egg yolks
¼ cup sugar
1 teaspoon pure vanilla extract

DIRECTIONS:

Generously grease 6 small (4 ounce), ovenproof ramekins with butter or buttery spread and set aside. Have a 13 × 9-inch baking sheet (not nonstick) ready.
Make the cakes: In a medium glass bowl, combine chocolate, butter, vanilla extract, and salt. Heat on high for 1 ½ to 2 minutes in microwave oven or until mixture is melted. Stir to thoroughly combine. Set aside to cool to room temperature.
In another medium bowl, whip the eggs and sugar with an electric mixer until very light and tripled in volume, about 5 minutes. Fold the egg mixture into the chocolate with a spatula. Divide mixture among the 6 ramekins. Place the ramekins on the baking sheet. (Or chill the ramekins, covered, until baking time.)
Bake 8 to 10 minutes (or 12 to 15 minutes if chilled) at 400°F or until the tops are just set and look firm. Don’t overbake or the insides will not be like “molten lava.”
While the cakes bake, make the crème anglaise: Whisk the cream, egg yolks, and sugar in a medium glass bowl until creamy. Place the bowl over a pan of simmering water, being careful not to let the bowl touch the water.
Using an electric hand mixer, beat the crème anglaise on high until it triples in volume and is very thick and creamy, about 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.

To serve:  Wearing oven mitts, loosen edges of the cakes with a sharp knife and invert on a serving plate. Pour ¼ cup of the crème anglaise around each cake. Dust with powdered sugar and garnish with fresh raspberries and mint leaves. Serve immediately..

Follow the directions and you will be surprised how good this recipe is. Hope you like this Chocolate Molten Cake and Bon Apetit.

Emely's one of the best dessert recipes; CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on how to prepare EASY CHOCOLATE TRUFFLE RECIPE.

Learn all about BEST CHOCOLATE TRUFFLE RECIPE. 

Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

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Recipe for Chocolate Bundt Cake is from other source and this blog just to republish with same information about Recipe for Chocolate Bundt Cake , if you are the owner from this article feel free to cantact me

How to prepare recipe for Chocolate Bundt Cake? A Bundt pan makes a pretty shaped cake and a nice presentation for guests. It is especially festive if you sprinkle powdered sugar on top and fill the center with bright red cherry pie filling. It also freezes well, so bake it ahead for later use. Recipe makes 12 servings.  Follow this easy directions.

RECIPE FOR CHOCOLATE BUNDT CAKE 

INGREDIENTS:

½ cup (1 stick) unsalted butter or buttery spread at room temperature, or 1⁄3 cup canola oil
1¼ cups sugar
3 large eggs, at room temperature
2⁄3 cup 1% milk, (cow, rice, soy, potato, or nut) at room temperature
1 tablespoon pure vanilla extract
2 cups Sorghum Blend
2⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¾ teaspoon salt
2⁄3 cup hot (120ºF) brewed coffee
½ cup powdered sugar, for dusting
1 can (14 to 15 ounces) cherry pie filling

DIRECTIONS:

Place a rack in the middle of the oven. Preheat the oven to 325ºF. Generously grease a 10-cup nonstick (gray, not black) Bundt pan.
In a large mixer bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until thoroughly blended. Beat in milk and vanilla extract.
In a separate bowl, whisk together sorghum blend, cocoa, baking soda, xanthan gum, and salt. Beat sorghum mixture into the egg mixture on low speed, alternating with hot coffee, beginning and ending with sorghum mixture. Spread the batter in the pan, smoothing the top of the batter with a spatula.
Bake 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Cool the cake in the pan 15 minutes on a wire rack. Remove the cake from the pan with a thin metal spatula, and cool completely on the wire rack.
Place the cake on a serving plate, dust the top with powdered sugar, and then fill the center of the cake with cherry pie filling. Serve immediately.

Follow this simple directions carefully and you will be amazed how good this recipe is. Enjoy preparing this easy Chocolate Bundt Cake recipe and wish you all Bon Apetit.

Emely's CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on HOW TO MAKE CHOCOLATE TRUFFLE.

Learn all about BEST CHOCOLATE TRUFFLE RECIPE.

Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

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Chocolate Diabetic Recipes is from other source and this blog just to republish with same information about Chocolate Diabetic Recipes , if you are the owner from this article feel free to cantact me

There has been a long enduring argument whether diabetics could consume chocolates. Maybe there should actually be chocolate-related recipes for diabetics. We have to remember that these patients may have been eating chocolates for years before they were diagnosed with the malady and thus may discover it rather depriving to say no to chocolates all the time. A few, on the other hand, may simply would like to get a morsel or two but couldn't because of this myth. Actually, diabetics like those with any other malady can eat anything they want – but in moderation. It is a simple truth that is admittedly hard to follow. It has been known as "the prohibited treat" or the "darkest enticements" many times, but there is no use ordering that diabetics need to take chocolates entirely out of their lives. There have been researches made in Europe claiming that consuming chocolates now and then and in moderation really step-up insulin reaction.

The catch is that it takes a while for the body to absorb chocolate sugar than those of bread and potatoes so the body has time to adapt the level of response to sugar. The only reason for keeping diabetic patients from eating a bit much chocolate is its power to induce obesity in so little time. If the diabetic should eat the chocolate as part of a meal or dessert, the body absorbs it even more slowly. So, that could do he trick for diabetic chocolate fans! It is likewise insecure to consider in claims of some products that they are either 'diabetic chocolate' or 'diabetic friendly'. You are still required to look closely and see whether they are using high levels of fructose in place of sugar, because as a diabetic yourself, you may well know that it is just as unsafe. So, given that, we've already cleared the air out, and here is a preferred snack that all diabetics can begin concocting up and feast on! CHOCOLATE-MANGO CREAM CAKE Ingredients 250g/8oz Ground Graham Crackers 150g/5oz milk 1 pack of whole graham crackers 100g/3½oz unsalted butter 150g/5oz dark chocolate 150g/5oz golden syrup 75g/2½oz raisins 100g/3½oz chopped ripe mangoes 30g/1oz cashew, chopped (optional) 60g/2oz pecans, chopped (optional) 350g heavy cream Method 1. Line the sides of the 8inches shallow pan. 2. Arrange the whole crackers at the bottom of the pan 3. Combine the milk, cream, syrup by hand until fluffy. 4. Melt the chocolate and butter on a double broiler and set aside. The chocolate must neither be too gooey nor too light. 5. Pour in some of the cream on top of the crackers and spread evenly. 6. Drizzle some of the chocolate on top of the cream and arrange the mangoes afterwards 7. Sprinkle some nuts for texture 8. Then pour in some ground graham to mix the cream, before arranging whole ones once more. 9. Repeat the steps until the pan is almost filled to the lid. 10. Finally, garnish the top with cream concoction and sprinkle with nuts and raisin. If you still have some chocolate left, you may also put some on top. 11. Refrigerate for a minimum of ten minutes to allow the graham soak up the cream concoction. The longer it stays in the ref, the better. 12. This serves 12. A reminder to our diabetic friends, please hold onto yourself from finishing up the whole pan. Share it with friends. It is pretty luring and it's alright to succumb, but your health comes first prior to anything. When eating chocolates, make certain you have the best of some chocolate-related recipes for diabetics!

Get more chocolate recipes at http://favoritechocolatedesserts.blogspot.com

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Two Ways Of Making The Most Popular Chocolate Cake Varieties is from other source and this blog just to republish with same information about Two Ways Of Making The Most Popular Chocolate Cake Varieties , if you are the owner from this article feel free to cantact me


There can be no other personalized present than a self-baked and homemade chocolate cake. Cakes are also considered the best dessert fit for all occasions. Buying a cake is easy but making one yourself provides for a special treat.

Chocolate cakes come in lots of various forms. The most popular form is that made of fondant. This is mainly made from sugar mixed with water and then cooled to give it that smooth clean look. There are some cakes that are made from various flavors and colors. When baking cakes, it is important that you get all of the ingredients and equipment clean and ready to use. This is because in cake making you will be using your hands a lot. For the ingredients, preparation involves measuring each one of them one by one and places them in separate containers.

One of the favorite cakes nowadays is the so called flourless chocolate cake. Not only does it keep you healthy but it also helps you reduce carbohydrates and sugar intake. The process starts with preheating the oven to over 300 degrees Fahrenheit. Decide how big you are going to make the cake and as soon as you have made up your mind, grease the appropriate pan and let it sit. Mix the one half cup of water, the one fourth teaspoon of salt and the one cup of sugar over a burner on medium setting. Expect that the mixture will melt and then set it aside as well.

For the chocolate, use a double boiler. The chocolate to use will depend on your personal favorite. The most popular flavor used in baking is bittersweet chocolate. Melt this in the double boiler and then add a cup of butter and beat. Add sugar water when the mixture has been blended. Crack six eggs one at a time into the mixture. Do note that you should only put the next egg when the previous one has already blended into the mixture. Pour the batter mixture into the pan where the cake batter is then place the pan into another but larger pan filled with boiling water.

Set this aside to bake for 45 minutes. You will notice the middle part to be raw. Do not worry because the batter and cake will continue baking even after it has been removed from the oven. Sit at room temperature and then place it in the refrigerator overnight. Once you are ready to serve it, hold the pan in hot water for about 15 seconds to loosen its sides and then flip it over a plate.

There are other ways in baking a chocolate cake. You can make a regular chiffon cake and then cover it with fondant icing. The fondant starts with the dough. For the dough you will need a steady, clean and strong table for kneading. Determine the dough's thickness with the rolling pin that you will use. It is important that you remove all bubbles and flatten it smoothly. This kind of cake preparation is popular for themed cakes or in weddings.

Baking a homemade chocolate cake is an exciting as well as challenging affair. To know more about this skill, the internet is there to help you. It is filled with websites, blogs, forums and reviews related to cake making. You can even attend baking classes.

Metrocakes a leading bakery in Singapore retailing innovative Custom Cakes, provides Cake Delivery and the convenience of ordering Cakes Online.

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Best Chocolate Cookie Cake Recipe is from other source and this blog just to republish with same information about Best Chocolate Cookie Cake Recipe , if you are the owner from this article feel free to cantact me

In this article i will show you how to prepare Chocolate Cookie Cake. Once assembled, this whimsical cake resembles a huge version of the cream filled chocolate cookies that children and children at heart love. It would be perfect for a child’s birthday party. . Makes 16 servings. Follow this step by step directions:

BEST CHOCOLATE COOKIE CAKE RECIPE

INGREDIENTS:

CAKE

1½ cups Sorghum Blend
1 cup sugar
½ cup unsweetened cocoa powder (not Dutch process or alkali)
1 teaspoon xanthan gum
¾ teaspoon baking soda
¾ teaspoon salt
Pinch ground cloves (optional)
1 cup buttermilk, well-shaken, (thinned with ¼ cup water if thick) or homemade Buttermilk
1 tablespoon pure vanilla extract
½ cup unsalted butter or buttery spread, such as
Earth Balance, at room temperature, or 1/3 cup canola oil
1 cup sugar
2 large eggs, at room temperature

FILLING

1 package (8 ounces) cream cheese or cream cheese alternative, such as Tofutti, at room temperature
2 cups Whipped Cream or whipped topping

FROSTING

1 cup powdered sugar
¼ cup unsweetened cocoa powder
1 tablespoon unsalted butter or buttery spread, such as Earth Balance, at room temperature
1 tablespoon water (or more if needed)

DIRECTIONS:

Place a rack in the middle of the oven. Preheat the oven to 325°F. Generously grease two 8-inch round nonstick (gray, not black) cake pans. Line the bottoms with parchment paper or wax paper, then grease again; set aside.
Make the cake: In a medium bowl, whisk together the sorghum blend, sugar, cocoa, xanthan gum, baking soda, salt, and cloves; set aside. In a measuring cup, combine the buttermilk and vanilla extract; set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium speed until it is smooth and creamy. Add the sugar and beat 1 minute, scraping down the side of the bowl with a spatula. Add the eggs, one at a time, beating thoroughly after each addition.
With the mixer on low speed, add the sorghum mixture alternately with the buttermilk, beginning and ending with the sorghum mixture. Be sure to beat the dry ingredients thoroughly each time before adding the buttermilk. Spread the batter evenly in the pans.
Bake 25 to 30 minutes; or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans 10 minutes on a wire rack. Remove the cakes from the pans with a thin metal spatula, discard the paper, and cool completely on the wire rack.
Make the filling: In a medium bowl, beat the cream cheese on low speed until smooth. Gently fold the whipped cream into the cream cheese; set aside.
Make the frosting: In a small bowl, whisk together the powdered sugar and cocoa. Stir in the butter and water until the glaze is smooth, adding more water if necessary 1 teaspoon at a time to reach spreading consistency.
To assemble the cake, place one layer on a serving plate, topside down. Spread evenly with all of the filling. Place remaining cake layer on top, topside up, and spread with the glaze. Serve immediately and refrigerate the leftovers.

Follow the directions and you will be amazed how good this recipe is. Hope you enjoy this chocolate recipe and Bon Apetit.

Emely's CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on HOW TO MAKE CHOCOLATE TRUFFLE.

Learn all about BEST CHOCOLATE TRUFFLE RECIPE.

Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

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Yummy Chocolate Cake For Dessert is from other source and this blog just to republish with same information about Yummy Chocolate Cake For Dessert , if you are the owner from this article feel free to cantact me

Like many of us, Germans love desserts and pastries. For them, Christmas will not be perfect without their all -  time favorite desserts on the their table.Furthermore, during a typical weekend, cakes and pastries will certainly create the mood.

Try the recipe below. It is known by many as the German Sweet Chocolate Cake.This delicious dessert is loved by both locals and guests.

German Sweet Chocolate Cake ingredients:
·  4 Oz. Of German sweet chocolate
·  1/2 Cup of boiling water
·  1 Cup of butter
·  2 Cups of sugar
·  4 Pieces of egg yolk
·  1 Teaspoon of vanilla
·  2 1/2 Cup of flour
·  1 Teaspoon of salt
·  1 Cup buttermilk
·  4 Egg whites, mixed well

Step by Step Instructions:
Bring water to boil. Add the chocolate and let it melt.

Mix the butter and sugar until they become fluffy.

Gradually add the egg yolks, beat the mixture after each addition.

Blend in the chocolate and vanilla.

Sift the flour with salt and soda then add the dry mixture. Pour in the mixture and buttermilk alternately. Mix it thoroughly. Add the beaten egg whites.

Ready 3 cake pans. Gently pour the mixture to each pans.  Average time of baking : 35 - 40 Minutes, 350 degrees Fahrenheit

When the cake is done, don't serve it yet. You still need to add the icing. The icing or frosting will serve as the covering for the cake. Here's an instruction on how you can create a home-made frosting.

Ingredients:
·  3 Pieces of egg yolks
·  1 Cup of evaporated milk
·  1 Cup of sugar
·  1 Tablespoon of butter
·  1 1/2 Cup of flaked coconut
·  1 Cup of chopped pecans

Instructions:
Beat the eggs along with milk, sugar and butter. Cook over a medium heat fire for about 12 minutes. Stir the mixture while cooking or until it thickens. Remove the mixture from the fire. Add the coconut, vanilla and pecans. Beat again until you reach your desired consistency.

After learning how you can create a German Sweet Chocolate Cake and how to make a frosting for it. You must now use the frosting to cover the cake that you have baked. You must first frost the cake with thin layers of frosting; make sure that the sides are smooth and the top is even. To make the cake attractive, style it with cake decorating flowers and plastic ornaments. Cheers!

Want to learn new styles using cake decorating flowers? Get tips on how to avail cheap but quality cake decorating kits by visiting our site today.

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Recipe For Rich Chocolate Mousse is from other source and this blog just to republish with same information about Recipe For Rich Chocolate Mousse , if you are the owner from this article feel free to cantact me


Ingredients:

For Chocolate Mousse

170 grams Plain Block Chocolate (finely chopped)
3 tablespoons Black Coffee (liquid)
15 grams Butter
1 dessertspoon Rum
3 drops Vanilla Essence
3 Eggs
250 millilitres Double Cream

For Rolled Biscuits

2 Egg Whites
115 grams Castor Sugar
55 grams Butter
55 grams Plain Flour (sifted)
3 drops Vanilla Essence


You will also need 4 small ramekins to portion the mousse.

Method:

For Chocolate Mousse

Place the chocolate in a pan with the coffee.
Stir continually over a low heat until all the chocolate has melted.
Remove from the heat and immediately stir in the butter, rum and vanilla essence.

Be sure to keep the chocolate hot. Crack the eggs one at a time. Put the whites into a basin and drop the yolks into the hot chocolate mix.
Stir thoroughly after each yolk is added.

Whisk the whites until firm and then stir briskly into the chocolate.

Portion the mousse into the ramekins and place in the refrigerator for 12 hours.

In the meantime, you can prepare the rolled biscuits.


For Rolled Biscuits

Pre-heat the oven to 200 degrees Celsius.

Place the egg whites in a basin and beat together with the sugar until smooth.
Melt the butter. Mix in the sifted flour and add to the egg whites.
Flavour with the vanilla essence.

Grease and flour a baking sheet.

Spread the mixture onto the baking sheet in rectangles roughly 5 centimetre by 10 centimetre. Place in the oven.

Bake for 6 minutes.

Take the rectangles from the oven.
Remove them from the baking sheet with a sharp knife and roll each one up tightly around a wooden skewer.
Slide it off of the skewer immediately and allow to cool.

Store the biscuits in an airtight container.


To Serve

When you are ready to serve the mousse, the top can be coated or decorated with whipped double cream and the rolled biscuits displayed attractively in a glass, on a side plate next to the mousse or inserted into the cream topping the mousse.

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Chocolate Cake with a Luxurious Twist! is from other source and this blog just to republish with same information about Chocolate Cake with a Luxurious Twist! , if you are the owner from this article feel free to cantact me

A recette fondant au chocolat is what we call a ‘chocolate cake recipe’. However, this is no ordinary chocolate cake, no indeed. A normal chocolate cake is unbelievably bland if you are comparing it to themixture of textures and flavors that the fondant au chocolat possesses.

If it is a decadent and rich dessert you are searching for, you have come to the right place. The recette fondant au chocolat is one of the most ‘sinful’ dessert recipes. But without a little sin, life would be pretty boring, right? So here is your very own ‘recette fondant au chocolat’. Enjoy!
 
To begin with, you will need to collect all your ingredients and lay it out on your work surface:
 
100g Lindt 85% cocoa, broken up
2 large eggs
5 tbsp granulated sugar (plus a little extra for dusting ramekins)
4 tbsp unsalted butter, softened
2 ¾ tbsp flour
1 tbsp crème fraiche
 
Begin by lightly coating the insides of 4 ramekins with butter and then dust each with a little sugar then set them to one side.
 
Using a bain-marie, melt the broken chocolate. Leave to melt while you break the eggs into a bowl and whisk, and then add in the sugar until the mixture is a pale yellow color.
 
When the chocolate has melted, take the container off the heat and mix the butter in. Next, gradually add the egg-sugar mixture. Continue to stir while you add the flour and the crème fraiche. When the batter is smooth, pour it into the 4 ramekins, spread evenly and place in the freezer overnight. 
 
The next day (or whenever you are ready to serve your fondant au chocolat), take the ramekins out ofthe freezer and place in a preheated oven at 375F and bake for 13 minutes.
 
Remove the ramekins from the oven and let them sit and cool for a couple of minutes. Use a knife to loosen the cake away from the edges of the ramekin, and then whilst wearing an oven mitt, turn the ramekin over onto a serving platter or small plate. Be very careful not to burn yourself here – the ramekins will be very hot!
 
To serve you could either sprinkle a little sugar on top or dust the plate with a little cocoa powder. It all depends on who you are serving it to and when you are serving it! If it is a birthday fondant, feel free to place a small candle on top. Or if it is a Christmas fondant, decorate it with edible sprigs of holly.
 
The beauty about the recette fondant au chocolat is that it is a treat for all year round, so get baking and observe your mouth watering when your fork cuts into the soft sponge outer layer and the soft, melted chocolate pours out. If you have read up to here, you must be interested! Be sure to check out Recipe Bridge for other types of Fondant Recipes.
 

Benjamin Christie is the Managing Director of Recipe Bridge, a recipe search engine that contains over 1.7 million recipes for you to find exactly what you're looking for any day of the week."

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How To Make A Chocolate Strawberry Layer Cake is from other source and this blog just to republish with same information about How To Make A Chocolate Strawberry Layer Cake , if you are the owner from this article feel free to cantact me

Chocolate and strawberries!  What could be better?  There is just something about the two together that really can satisfy the human taste buds!  The next time you are looking to try a new cake recipe, give this Chocolate Strawberry Layer Cake a try.  Make it even better by dipping the strawberries about half-way up the side in melted chocolate and adding a whole dipped strawberry in the center.  If that is too much of a chocolate look for you, dip the berries in white chocolate.  Beautiful and yummy!

CHOCOLATE STRAWBERRY LAYER CAKE
2 eggs
1 1/3 cups sugar
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1/2 cup strawberry preserves
1 pint fresh strawberries, hulled, halved

Preheat oven to 350 degrees.

Grease and lightly flour two 9-inch cake pans; set aside.

Beat eggs and sugar in a small mixing bowl until thick and light colored. In a large bowl, sift the flour, cocoa powder, baking soda, and salt together. Add the vegetable oil, buttermilk, and vanilla extract to the flour mixture; mix until blended. Fold in the eggs and sugar mixture. Pour batter evenly into the two prepared pans. Bake at 350 degrees for 30 minutes. Cool in the pans on wire racks for about 10 minutes. Remove the cakes to the wire racks and cool completely. Place one layer on a serving plate. Spread the top of that layer with the strawberry preserves; cover preserves with the second layer. Prepare frosting and frost top of cake. Garnish with the strawberries by placing berries in a circle, cut side down, around the top edge of the cake.

FROSTING:

1 cup whipping cream
1/3 cup unsweetened cocoa powder
1/2 cup confectioners' sugar
1 tsp vanilla extract

Beat the whipping cream with the cocoa powder, confectioners' sugar, and vanilla extract.

Spread the frosting over the top of the cake; cover loosely and refrigerate until serving time. Garnish with the strawberries, as directed above, just before serving.

Enjoy!

For more dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com

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Recipe For Chocolate Swiss Roll is from other source and this blog just to republish with same information about Recipe For Chocolate Swiss Roll , if you are the owner from this article feel free to cantact me


Ingredients:

For the Sponge

30 grams Plain Flour
1 dessertspoon Cocoa
pinch of Salt
3 Eggs (seperated)
large pinch Cream of Tartar
115 grams Castor Sugar
3 drops Vanilla Essence
teaspoon Icing Sugar

For the Filling

Chantilly Cream

You will also require a swiss roll tin 20 cm by 30 cm or a swiss roll paper case 25 cm by 35 cm.

To make your own swiss roll paper case (baking sheet with raised edges), take a sheet of thick greaseproof paper and fold up the edges all the way around by 5 centimetres. Crease the corners into place in such a way that all the sides can stand up. Secure the corners with paper clips or staples.


Method:

Set the oven to 160 degrees Celsius.
Grease and flour the swiss roll tin or paper case.

Sift the flour, cocoa and salt together. Then sift a second time.

Whisk the egg whites with the cream of tartar until stiff.
Beat in half the castor sugar, 1 teaspoon at a time and then continue beating until the mixture will stand in peaks.

Cream the egg yolks until thick.
Beat in the remaining castor sugar.
Add the vanilla essence.

Stir the flour into the yolks.
Pour the yolks over the egg whites.
Cut and fold the mixture carefully using a metal spoon until it is thoroughly blended.

Place the mixture into the prepared swiss roll tin or paper case.
Place in the pre-set oven to bake for 25 minutes.

In the meantime, you can prepare the Chantilly cream.


To make Chantilly Cream

Place 240 millilitres of double cream into a cold basin.
Gently whisk by hand, with a wire whisk, until it thickens.
Add 3 drops of vanilla essence and 4 teaspoons of castor sugar.
Continue whisking until the cream will hold its shape.
Your Chantilly cream is now ready for using.


To Complete the Sponge

Lay out a clean tea towel and sprinkle with sugar.
Remove the sponge from the oven and immediately turn it out onto the tea towel.
Trim the edges and roll it up with the towel inside the sponge.

Once the cake has cooled, unroll it carefully and spread on the cream.
Roll the sponge up again (without the towel this time!).
Dust with icing sugar.

This sponge is also super with other chocolate or coffee flavoured creams.

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Vegan Chocolate Cake ? Simple and Creative Vegan Cupcakes Making! is from other source and this blog just to republish with same information about Vegan Chocolate Cake ? Simple and Creative Vegan Cupcakes Making! , if you are the owner from this article feel free to cantact me

Chocolate cakes are hot favorites among people with sweet tooth. A good chocolate cake has all the potentials to drive a chocolate fan crazy with its rich aroma and delicious taste. Even if you are asked to point out the secret to success of vegan chocolate cake and vegan chocolate cupcake it will probably not be a difficult task at all. It is certainly a universal decision of all the chocolate cake fans in the world which will prevail in your case too. Yes, it is the mind-blowing taste, authentic flavor of chocolate and the easy to make recipe of the vegan chocolate cakes that make them popular.

Take a look at the recipe of vegan chocolate cupcakes given here. It is devoid of any animal based products but extremely easy to prepare at home. If you are a first time vegan chocolate cup cake maker and nervous about your decision then take a word of advise.

You can confidently go on with your project without any fear of failure at all. Chocolate cupcakes are not difficult propositions at all even for the enthusiasts who are taking up the job of making cupcakes for the first time. No matter if you are a vegan, a vegetarian or a non vegetarian you can definitely relish a delicious vegan chocolate cupcake made by yourself. It is tasty health food too and will reflect your culinary skills. All you need to do is to follow few easy to make steps for making delicious chocolate vegan cupcake.

Ingredients:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
vegan fluffy butter cream frosting.

Procedure:

Pre-heat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack and let cool completely.

Now when you have learnt the recipe of making vegan cupcake and prepared it nicely. Your final vital job is to decorate your vegan chocolate cupcakes professionally. This is the most crucial way by which your handmade vegan chocolate cupcakes will not only look attractive and be perfectly suited for birthday parties and similar such celebrations. These easy to decorate vegan cupcakes look best with icing and fruit pieces. You can run your imaginative mind and find out innovative ways of your own. An expert suggestion for you is that you can create a beautiful cupcake tower too. For cupcake tower you need to display all your handmade cupcakes on a dessert stand and present them beautifully in front of your family members and guests. What is exciting to know about cupcakes is that it is a fun to make and decorate cupcakes. It can even become a great pastime for your family and friends too along with you!

 

Hi, this is Tina Fung, a vegetarian and love baking. If you would like to read more vegan birthday cake information, please visit at http://www.veganbirthdaycake.org, Vegan Birthday Cake, where including other vegan birthday cake recipes, such as Vegan Carrot Cake, Vegan Banana Cake, and more. Enjoy!

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Recipes For Chocolate Lovers is from other source and this blog just to republish with same information about Recipes For Chocolate Lovers , if you are the owner from this article feel free to cantact me

 

Chocolate are going to be the ultimate indulgence and Chocolate Recipes For Chocolate Lovers is going to be the ultimate chocolate cookbook. Chocolate Recipes For Chocolate Lovers delivers far more than 600 from the finest recipes from cookies and cakes to candies and truffles, this eBook is pure chocolate satisfaction for chocolate lovers all more than the spot The diversity from the recipes make this the appropriate cookbook for any chocolate fanatic. Beneath is just just a little sample together with the mouth-watering recipes you could come across in

Chocolate Recipes For Chocolate Lovers:

 

Chocolate Covered Truffles
Cookies And Cream Truffles
Triple Chocolate Fudge
Double Chocolate Cherry Bourbon Balls
Congo Bars
Chocolate Vanilla Chip Biscotti
Canal Street Brownies
Mudslide Brownies
Death By Chocolate
Rocky Road Candy
World’s Greatest Hot Chocolate
Chocolate Malt Shoppe Pie

Chocolate could possibly be the ultimate indulgence and Chocolate Recipes For Chocolate Lovers will probably be the ultimate chocolate cookbook.

Chocolate Recipes For Chocolate Lovers delivers added than 600 from the greatest recipes from cookies and cakes to candies and truffles, this eBook is pure chocolate satisfaction for chocolate lovers all more than the spot The diversity from the recipes make this the correct cookbook for any chocolate fanatic. Beneath is just a tiny sample with all the mouth-watering recipes you might get in Chocolate Recipes For Chocolate Lovers: Chocolate Covered Truffles Cookies And Cream Truffles Triple Chocolate Fudge Double Chocolate Cherry Bourbon Balls Congo Bars Chocolate Vanilla Chip Biscotti.Beneath is just a smaller sample from the mouth-watering recipes you will acquire in Chocolate Recipes For Chocolate Lovers: Chocolate Covered Truffles Cookies And Cream Truffles Triple Chocolate Fudge Double Chocolate Cherry Bourbon Balls Congo Bars Chocolate Vanilla Chip Biscotti.

I'm a good writer.

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How to Make a Chocolate Cake Roll is from other source and this blog just to republish with same information about How to Make a Chocolate Cake Roll , if you are the owner from this article feel free to cantact me

Impress your family and friends with this Chocolate Cake Roll.  This lovely, tasty dessert would make a perfect addition to your dessert selections during the upcoming holidays, however, we love chocolate anytime of the year.  If you use this as a Christmas dessert, you may frost it into a yule log or top with some maraschino cherries and a mint sprig.  For Thanksgiving, tint the whipped topping to orange and surround with fall nuts and/or fruits.  For a Halloween party, melt some chocolate and drizzle over the top to form spiderwebs.  Top with some plastic spider rings.



CHOCOLATE CAKE ROLL


1/3 cup cake flour

1/3 cup unsweetened cocoa powder

2 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp baking powder

1/3 tsp salt

4 large eggs, separated

1 cup granulated sugar, divided

powdered sugar

1 tub (8-oz) frozen whipped topping, thawed

1/2 cup mini chocolate chips


Preheat oven to 350 degrees.


Line a 15 x 10-inch jelly roll pan with waxed paper.

Grease and flour the lined pan and tap out the excess flour. Set aside.


In a medium mixing bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Mix together well. In another bowl, using an electric mixer set on medium speed, beat egg yolks with 1/4 cup of the sugar until fluffy.

In a small chilled mixing bowl, using clean mixer beaters, beat the egg whites on high until foamy. Gradually add 1/2 cup of the sugar beating until stiff peaks form. Fold a third of the egg white mixture into the egg yolk mixture. Alternately add the flour mixture with the remainder of the egg white mixture.

Pour batter into the prepared pan; smooth the top. Bake 15 minutes or until a wooden toothpick inserted in the center comes out clean.


To Fill and Roll Cake:


Dust a clean cloth with the remaining sugar. Turn the cake out onto the sugared cloth. Remove the waxed paper from the cake. Trim the cakes edges to smooth. Starting with a long side of the cake, tightly roll up the cake with the cloth. Transfer the rolled cake to a wire rack to cool.


When the cake is cooled, unroll the cake and remove the cloth. Mix the chocolate chips into the thawed whipped topping. Spread the whipped topping mixture over the cake to within 1/2-inch of the edges. Re-roll the cake and place seam side down on a serving plate. Dust cake with powdered sugar before serving.


Variation: Make a Black Forest Cake Roll by using cherry pie filling instead of the whipped topping mixture. Serve slices with a dollop of whipped cream or topping, if desired.


For easier slicing, you can put cake in the freezer for 15 to 20 minutes if necessary. Cut cake roll with a serrated knife.


Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com

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Italian Amaretti Chocolate Cake is from other source and this blog just to republish with same information about Italian Amaretti Chocolate Cake , if you are the owner from this article feel free to cantact me

Fragrant, easy-to-make Italian amaretti chocolate cake (torta facile amaretti e cioccolato) combines bittersweet almond and rich chocolate flavors.
Great for every occasion.

INGREDIENTS:
200 g (7 oz) amaretti,
50 g (1.7 oz) semisweet chocolate, ground
100 g (3.5 oz) butter, softened,
4 eggs,
120 g (4 oz) sugar,
120 g (4 oz) flour,
1 tsp yeast,
1/4 to 1/2 cup amaretto liqueur
cocoa powder, for sifting

 

PREPARATION:

1. Put amaretti in a processor. Pulse until cookies are finely ground.

2. Whisk the egg whites until stiff.

3. Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur, flour, yeast, ground amaretti and chocolate. Mix for 30 seconds.

4. Fold in beaten egg whites.

5. Pour into a greased and floured pan.

Bake for 45 minutes at 175 C (350 F). Let cool.

6. Just before serving, dust the top with cocoa powder.

 

Amaretti cookies were invented in the early 18th century in the town of Saronno, Italy. That is why they are sometimes called Amaretti di Saronno. A bishop or cardinal  from Milan surprised the town of Saronno with a visit. A young couple of residents of the town, welcomed him and paid tribute with an original confection. On the spur of the moment, they had baked cookies made of egg whites, sugar and crushed apricot kernels or almonds. The visiting bishop was so pleased  that he blessed them with a happy and lifelong marriage. The result was preservation of the secret recipe over many generations.

Amaretti (meaning ‘little bitter things') is the Italian name for macaroons.They small, domed-shaped biscuits that are crunchy and crisp on the outside and chewy in the middle.

Amaretti cookies are made from ground almonds (or almond paste), together with sugar and egg whites and can be flavored with liqueurs or chocolate. Sometimes, two baked biscuits are sandwiched together with buttercream, ganache or jam.

In Italy these biscuits were served with a liqueur or sweet dessert wine, but they can also be a great accompaniment to a bowl of gelato (ice cream), sorbetto (sherbets), semifreddo or mousses. Another favorite way to use amarettis is to finely grind them and then add them to desserts (such as trifles) for added flavor and texture. There is also a mini version of amaretti, called amarettini.

© Old Fashioned Recipe
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Yummy Chocolate Cakes - Kisses Cake and Ooh La-La Chocolate Fudge Cake is from other source and this blog just to republish with same information about Yummy Chocolate Cakes - Kisses Cake and Ooh La-La Chocolate Fudge Cake , if you are the owner from this article feel free to cantact me

Can a person have too many kisses? Absolutely not! Especially when they are chocolate kisses in a cake. YUM! For all you chocoholics out there; this cake is for you. You think there is something funny going on here? Two of the ingredients in this cake are kisses and dates! Maybe you should make this cake for your sweetie! Or how about Ooh La-La Chocolate Fudge Cake? If you love chocolate, you will love these cake recipes.

CHOCOLATE CANDY KISSES DATE CAKE

1 cup boiling water
1 cup dates, cut-up
1 tsp baking soda
1 cup butter
1 cup sugar
1 tsp vanilla
4 eggs, beaten
2 1/2 cups all-purpose flour
1/4 tsp salt
40 chocolate candy kisses
1 cup chopped pecans

Preheat oven to 325 degrees. Lightly grease a 10-inch tube pan; set aside.

Combine the boiling water, dates, and baking soda together; set aside and allow to cool.

In a large mixing bowl, cream together the butter, sugar, and vanilla.

Add the eggs and blend into the mixture. Sift flour and salt together; add alternately to the batter with the date mixture. Pour half the batter into the prepared tube pan. Sprinkle half of the nuts and half of the candy kisses. Add remaining batter and top with remaining nuts and kisses. Bake for 1 hour at 325 degrees. Cool 15 minutes before removing from pan.

OOH LA-LA HOT FUDGE CAKE

1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 tsp vanilla extract
1/2 cup packed brown sugar
1 1/4 cups hot water

Heat oven to 350 degrees.

In a medium bowl, combine 3/4 cup of the granulated sugar, the flour, 1/4 cup of the cocoa, the baking powder and salt.

Add the milk, melted butter, and vanilla; beat until smooth. Pour mixture into an ungreased 9-inch square baking pan. Combine the remaining granulated sugar, brown sugar, and remaining cocoa. Sprinkle this mixture evenly over the butter mixture. Pour the hot water over the top but do not stir. Bake at 350 degrees for 35-40 minutes or until center is almost set. Let stand 15 minutes before serving. Spoon into dessert dishes, being sure to get sauce from bottom of pan and pour over the top. Garnish with whipped cream or ice cream topped with mini chocolate chips, if desired.

Enjoy!

For more cake and dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com.

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A Fancy Twist on Chocolate Cake Mixes is from other source and this blog just to republish with same information about A Fancy Twist on Chocolate Cake Mixes , if you are the owner from this article feel free to cantact me

Today, we all lead very busy lives and don't have hours to spend in our kitchens baking cakes.

When I am pressed for time and need a nice dessert cake, I will reach for a box of chocolate cake mix. I don't bake just plain cakes, I like to add things to them to make them 'extra special'.

Cake Baking Tips:

1. Invest in a cake tester. You can pick up one for less than $ 6.00 at most kitchen stores.

2. Don't over bake your cakes. I tend to remove my cakes from the oven 3-4 minutes before the recommended time because they will continue baking in the cake pan.

3. Don't grease and flour your baking pans unless the recipe calls for it.

4. Always let your cakes cool before frosting them.

Here are some recipes that you can easily make from a box of cake mix.

Chocolate Surprise

1 chocolate cake mix
3 oz.

box of cherry flavored gelatin
1 c. boiling water
1 c. 7-Up soda
1 box instant pudding mix, any flavor
8 oz. tub of cool whip

Prepare chocolate cake according to package directions. When cool, poke holes on top of cake with a fork. Dissolve the cherry gelatin in boiling water and add the 7-up. Pour over cake. Whip together the instant pudding mix and milk. Fold in cool whip and use this to frost the cake.

Triple Chocolate

1 box chocolate cake mix
1 3/4 c. milk
1 box instant chocolate pudding mix
2 eggs
12 oz. chocolate chips

Combine all ingredients, mix by hand until well blended for about 3 minutes. Pour into greased and floured bundt pan. Bake at 350 degrees for 55 minutes or until cake is done. Do not over bake! Cool and then remove from pan.

German Chocolate Thunder

1 box German Chocolate cake mix
14 oz.

can of sweetened condensed milk
1 jar hot fudge ice cream topping
16 oz. tub of cool whip
2 heath candy bars

Bake cake according to package instructions. Let cool for 35 minutes. Poke holes in cake with a fork. Pour sweetened condensed milk over cake and spread evenly. Wait for 5 minutes. Spread fudge topping over cake. Wait another 5 minutes. Spread cool whip over cake and sprinkle crushed candy bars over the top.

Turtle Chocolate

1 German Chocolate cake mix
3/4 c. margarine
1/2 c. evaporated milk
14 oz. bag of caramels
1 c. chopped pecans
6 oz. chocolate chips

Mix cake according to directions. Pour half of the batter into 9 x 13" pan. Bake at 350 for 20 minutes. Melt milk, margarine and caramels together. Pour over hot cake. Add pecans and chocolate chips on top of caramel mixture. Pour rest of batter over cake. Bake for 20 minutes, or until a toothpick inserted in the top layer comes out clean.

Shelly Hill has been working from home in Direct Sales since 1989. Shelly is a Manager with Tupperware. You can contact Shelly at:
Web: http://www.classybusinesswomen.com
Recipe Blog: http://wahmshelly.blogspot.com

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Things To Remember When Making Chocolate Cakes and Muffins is from other source and this blog just to republish with same information about Things To Remember When Making Chocolate Cakes and Muffins , if you are the owner from this article feel free to cantact me

Chocolate

 

Chocolate is very popular all over the world. As for me, it has been my favorite food since I was a child. Using chocolate as ingredients is very amazing to me since I began baking. Chocolate cakes are demanding and tempting pastries, therefore I will emphasize some points when you make chocolate cakes.

 

Use only covertures chocolate if possible, because it emits a rich flavor and aroma. The price is much higher than normal cooking chocolate due to the cocoa's fat content.

 

Chocolate is normally stored in a cool, dry area, but not in the refrigerator. When chocolate is stored in the refrigerator, it absorbs moisture and makes it difficult to melt during baking.

 

There are several ways to melt chocolate.

One way is to use a microwave oven. Simply place it in a microwave bowl and let it melt for a few seconds, stirring to melt it evenly. The other way is to place chocolate into a bowl and boil over simmering water. Continue stirring it to dissolve the chocolate.

 

Keep a close eye on the chocolate cake during baking. As the cake may be dark in color, prick it with a skewer to check whether it is properly baked. If same cake crumbs stick to the skewer, it means the cake is baked. Ultimately, we want the cake to be moist and not dry.

 

Remove the cake from the oven. Leave it in the tin to cool for 5 minute at room temperature before placing it on a wire rack. Decorate the cake after it has completely cooled.

 

Muffins

Muffins are mostly leavened by baking powder; therefore I suggest using double action baking powder.

The muffins will rise higher and have a lighter texture. Muffins usually have a rough texture compared to cakes. Mixing must be done carefully to avoid over-mixing the better. A wooden spatula or hand whisk is recommended for mixing the better.

 

Baking muffins require high temperature and must be immediately baked. The oven must be preheated for about 15 minutes before baking the muffins or other baked products.

 

Muffins are usually served fresh from the oven and can only be kept for about two to three days. They can be decorated with cream to present an attractive look, especially for children's parties.

 

For more about free dessert recipe information visit: http://www.freedessertrecipe.com/blog

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Quick Chocolate Cream Pie Recipe is from other source and this blog just to republish with same information about Quick Chocolate Cream Pie Recipe , if you are the owner from this article feel free to cantact me

In this article i wil show you how to prepare Chocolate Cream Pie recipe. We use a lot of chocolate here, so much that the filling tastes like chocolate mousse. The whipped cream topping is stabilized by cornstarch and thus is slightly thicker, a better foil to the rich filling. Makes one 9-inch pie. Ingredients and easy directions:

QUICK CHOCOLATE CREAM PIE RECIPE

INGREDIENTS:

3 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, 3 ounces of it chopped and 1 ounce reserved
3 large egg yolks, at room temperature
½ teaspoon salt
2 ½ cups milk (regular, low-fat, or fat-free)
1 cup plus 3 tablespoons sugar
¼ cup plus 1 tablespoon cornstarch
3 teaspoons vanilla extract
Short Crust, Walnut Crust or Almond Crust, lined into a 9-inch pie plate and pre baked
1 ½ cups heavy cream

DIRECTIONS:

Bring about 1 inch of water to a simmer in the bottom half of a double boiler set over medium high heat; place the chopped unsweetened and 3 ounces chopped semi sweet chocolate in the top half and set it over the simmering water. Alternatively, place the chocolate in a medium bowl that fits snugly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, adjusting the heat so the water simmers slowly. Remove the top half of the double boiler or the bowl from the pan underneath (be careful of escaping steam); stir off the heat until smooth. Set aside to cool for 10 minutes.
Meanwhile, whisk the egg yolks and salt in a large bowl until creamy; set aside.
Place the milk in a large saucepan and whisk in 1 cup sugar and 1⁄4 cup cornstarch. Set the pan over medium heat and cook, whisking constantly, until thickened and bubbling, about 4 minutes.
Whisk about half the hot milk mixture in a slow, steady stream into the beaten egg yolks; then whisk this combined mixture back into the saucepan with the remaining milk mixture.
Reduce the heat to low and continue cooking until thickened, until the mixture coats the back of a wooden spoon. Remove the pan from the heat and slowly whisk in the melted chocolate and 2 teaspoons vanilla.
Strain the mixture through a fine-mesh sieve and into the pre baked crust. Press a large sheet of plastic wrap right onto the filling and refrigerate until chilled, about 4 hours or overnight.
Just before serving, place a large, clean bowl and the electric mixer’s beaters or whisk attachment in the refrigerator for 10 minutes.
Remove the bowl from the freezer and pour in the heavy cream. Beat with the electric mixer at high speed until frothy, about 20 seconds.
Beat in the remaining 3 tablespoons sugar and the remaining 1 tablespoon cornstarch in a slow, steady stream; continue beating at high speed, scraping down the sides of the bowl with a rubber spatula, until the mixture forms soft, wavy peaks on the spatula. Beat in the remaining 1 teaspoon vanilla.
Gently peel the plastic wrap off the pie filling. Spoon the sweetened whipped cream onto the pie, using the back of a flatware spoon or a rubber spatula to make little hillocks and waves. Shave the remaining 1 ounce semisweet chocolate over the top of the whipped cream, using a chocolate grater or the large holes of a box grater.

Chocolate Mint Pie:

Substitute ½ teaspoon mint extract for the 1 teaspoon vanilla in the whipped cream. Also add 3 or 4 drops green food coloring to the whipped cream.

Mexican Chocolate Pie:

Add ¼ cup toasted sliced almonds, 1 teaspoon ground cinnamon, and ¼ teaspoon almond extract to the filling with the melted chocolate and vanilla. Dust the top of the whipped cream with a little ground cinnamon as well as the shaved chocolate.

Follow the directions and you will be amazed how good this chocolate recipe realy is. Bon Apetit.

Emely's one of the best dessert recipes; CHOCOLATE TRUFFLE RECIPE with pictures.

Simple directions with pictures on how to prepare EASY CHOCOLATE TRUFFLE RECIPE.

Learn all about BEST CHOCOLATE TRUFFLE RECIPE. 

Articles about desserts: simple crepe recipe, types of pastry dough, how to make short crust pastry, rolling out pie crust, basic cheesecake recipe, cake technique, easy cake fillings, topping for cakes, how to make sponge cake, baking ingredients, fruit fool recipe, strawberry shortcake recipe and many more…

Welcome to Emely’s Recipes.

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The Best Moist Chocolate Cake method! is from other source and this blog just to republish with same information about The Best Moist Chocolate Cake method! , if you are the owner from this article feel free to cantact me

From my mother's recipe to make the most delicious moist chocolaty-cake for years, and you'll ever have it when read this article. She says the secret ingredients are the pudding mix and the sour cream - so don't scrimp on those! Enjoy!

1 (18 1/2 ounce) box Duncan Hines moist deluxe devil's food cake mix

3 1/2 oz instant chocolate pudding mix

1/2 cup chocolate chips

4 eggs

3/4 cup vegetable oil

1 1/2 cups sour cream

3/4 cup Kahlua

4 tablespoons powdered sugar

3/4 cup chopped walnuts, divided

 

Preheat oven to 350 degrees.

Grease or Butter Bundt Pan

Mix all ingredients well in a large bowl.

Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it - about 45 minutes.

Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

YUMMY!

 

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