Bittersweet Chocolate Cloud Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)
1 orange, zested
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)
1/2 teaspoon unsweetened cocoa powder, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
  • Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
  • Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
  • In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
  • When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax. The cake itself is as richly and rewardingly sustaining: a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen centre then cloudily filled with softly whipped cream and sprinkled with cocoa powder. As Richard Sax says, "intensity, then relief, in each bite". For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Yields: 8-12 slices

Number Of Ingredients 10

250 grams dark chocolate (minimum 70% cocoa solids)
125 grams unsalted butter (softened)
6 large eggs (2 whole, 4 separated)
175 grams caster sugar
2 tablespoons cointreau (optional)
grated zest of 1 orange (optional)
500 millilitres double cream
1 teaspoon vanilla extract
1 tablespoon cointreau (optional)
½ teaspoon unsweetened cocoa powder (for sprinkling)

Steps:

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.

Provided by Ina Garten

Time 55m

Number Of Ingredients 11

15 tablespoon unsalted butter (1 7/8 sticks), plus more to grease the pan
7 ounce good-quality bittersweet chocolate (such as Lindt), broken into pieces
1 cup sugar
4 extra-large eggs, lightly beaten
0.5 teaspoon instant coffee granules
0.5 teaspoon kosher salt
0.25 cup all-purpose flour, plus more to flour the pan
Sweetened Whipped Cream (see recipe) or vanilla ice cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350°F. Butter and flour an 8-inch springform pan.
  • Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat; set aside.
  • Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
  • Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
  • Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.

Nutrition Facts : Calories 582 kcal, Carbohydrate 45 g, Cholesterol 187 mg, Protein 6 g, SaturatedFat 27 g, Sodium 118 mg, Sugar 37 g, Fat 45 g, TransFat 1 g, UnsaturatedFat 15 g

BITTERSWEET FLOURLESS CHOCOLATE CAKE



Bittersweet Flourless Chocolate Cake image

Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter the sides and bottom of a 10-inch springform pan and set aside.
  • In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
  • In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
  • Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Make and share this Chocolate Cloud Cake recipe from Food.com.

Provided by GinnyP

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 10

8 ounces best-quality bittersweet chocolate or 8 ounces semisweet chocolate, coarsely chopped
1/2 cup unsalted butter, cut into pieces, softened
6 large eggs, 2 whole, 4 separated
1 cup sugar
2 tablespoons cognac (optional) or 2 tablespoons Grand Marnier (optional)
1 orange, zest of, grated
1 1/2 cups heavy cream, well chilled
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
unsweetened cocoa powder, for sprinkling

Steps:

  • Preheat the oven to 350°F.
  • Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
  • Melt the chocolate in a double boiler or in a bowl set over hot water.
  • Remove from the heat and whisk in the butter until melted; set aside.
  • In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
  • Whisk in the warm chocolate mixture.
  • Whisk in the optional cognac or Grand Marnier and the optional orange zest.
  • In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
  • Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
  • Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
  • Pour the batter into the pan; smooth the top.
  • Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
  • Do not overbake.
  • Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
  • FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
  • With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
  • Dust the top lightly with cocoa powder.
  • Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Terry Gibralter

Categories     Cake     Chocolate     Egg     Dessert     Bake     Quick & Easy     Birthday     Shower     Party     Bon Appétit     Paris     France     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
  • Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

FALLEN CHOCOLATE CAKE



Fallen Chocolate Cake image

Who doesn't love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.

Provided by Alison Roman

Categories     Cake     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8-10

Number Of Ingredients 15

Cake:
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Topping:
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
Special Equipment
A 9"-diameter springform pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
  • Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
  • Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
  • Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
  • Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
  • For topping:
  • Using an electric mixer on mediumhigh speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
  • Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

More about "bittersweet chocolate cloud cake recipes"

BITTERSWEET CHOCOLATE CLOUD CAKE : RECIPES - COOKING …
bittersweet-chocolate-cloud-cake-recipes-cooking image
2011-08-29 7 ounces bittersweet chocolate (62 percent) finely chopped. 2/3 cup Dutch-processed cocoa powder. 1/4 teaspoon salt. 1 tablespoon brandy. …
From cookingchanneltv.com
Category Dessert
Total Time 3 hrs 35 mins


CHOCOLATE CLOUD CAKE RECIPE | NIGELLA LAWSON | COOKING CHANNEL
9-inch springform pan. Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment. Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange ...
From cookingchanneltv.com


CHOCOLATE CLOUD CAKE - BLYTHES BLOG
Directions. 1 Preheat the oven to 350° F. Line the bottom of the cake pan with baking parchment.. 2 Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.. 3 Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
From blythesblog.com


BITTERSWEET CHOCOLATE CAKE | WILLIAMS SONOMA
2015-06-14 Preheat an oven to 350°F. Butter and flour an 8-inch springform pan with 2-inch sides. In a bowl, sift together the flour, cocoa powder and espresso powder. Set aside. Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally.
From williams-sonoma.com


CHOCOLATE CLOUD CAKE (NATURALLY GLUTEN FREE)
2020-05-01 Preheat the oven to 350°F. Set aside an 8 or 9-inch round springform pan (do not grease the pan). Melt the chocolate, butter, and instant coffee granules in a microwave-safe bowl on half power, stirring halfway through, until smooth. All microwaves are different, so this can take anywhere from 1-2 minutes.
From letthemeatgfcake.com


MY 3 YEAR OLD BAKED INA GARTEN'S BITTERSWEET CHOCOLATE CAKE.
2022-03-02 The process for melting the chocolate is pretty easy, you will take a heat-proof bowl and put it on top of hot water – the butter and the chocolate will melt together nicely. Or you can use a microwave in small increments like we did with a microwave-proof bowl. The decadence comes from 4 large eggs and just a small amount of flour.
From helloyummy.co


RICHARD SAX'S CHOCOLATE CLOUD CAKE - SALT + SPINE
Directions. To make the cake, heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.) Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan.
From saltandspine.com


CHOCOLATE CLOUD CAKE – A HEAVENLY DESSERT - COOKING IN STILETTOS
2018-10-20 Add 1/4 cup of sugar to the mixture and mix until it starts to turn a pale yellow. Slowly add the cooled melted chocolate to the egg mixture while using the mixture so that the eggs do not curdle. To the chocolate egg yolk mixture, add the rum, vanilla extract, instant espresso and a pinch of salt. Mix thoroughly.
From cookinginstilettos.com


OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES
2018-12-21 Velvety Chocolate Butter Pecan Pie. Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. —Helen Fields, Springtown, Texas. Go to Recipe.
From tasteofhome.com


FLOURLESS CHOCOLATE CLOUD CAKE RECIPE | LEITE'S CULINARIA
2019-04-17 Make the cake. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper. ☞TESTER TIP: Do not butter the pan or the paper, that's a definite no-no. Melt the chocolate in a bowl set …
From leitesculinaria.com


ESSENTIAL BITTERSWEET CHOCOLATE CAKE FOR IMPROVISING
2013-07-19 Preheat the oven to 350°. Rub the inside of an 8-inch cake pan or a springform pan with butter. Swirl a few teaspoons of flour around to coat completely. Invert the pan and tap out the excess. Combine the chocolate and butter in the top of a double boiler over simmering water.
From splendidtable.org


CHOCOLATE CLOUD CAKE BY NIGELLA LAWSON - BIGOVEN.COM
Preheat the oven to 350ºF. Line the bottom of the cake pan with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
From bigoven.com


FALLEN CHOCOLATE CAKE RECIPE | BON APPéTIT
2013-08-26 Step 4. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth ...
From bonappetit.com


FLOURLESS CHOCOLATE TORTE - LITTLE SWEET BAKER
2021-02-22 How to make flourless chocolate torte: (the ingredient amounts are listed in the printable recipe card further below) Melt the bittersweet or semi-sweet chocolate in a heatproof bowl over a simmering pot of water until smooth. Stir in the butter until completely melted and combined. Set aside. In a large mixing bowl, whisk together the egg ...
From littlesweetbaker.com


CHOCOLATE CLOUD CAKE - BROWNED BUTTER BLONDIE
2022-02-04 Adjust the oven rack to the lower third of the oven and pre-heat oven to 350˚ F. Spray the bottom only of a 9-inch round spring form pan with non-stick baking spray. Set aside. Melt the butter and chocolate in a double boiler on the stovetop over medium low heat. Stir often until shiny and smooth.
From brownedbutterblondie.com


BAVARIAN RICE CLOUD WITH BITTERSWEET CHOCOLATE SAUCE RECIPE ...
Spoon into 4 cup mold coated with cooking spray. Cover and chill until firm. To serve, unmold onto serving platter. Spoon chocolate sauce over rice pudding. Sprinkle with toasted almonds. For Bittersweet Chocolate Sauce: Combine cocoa and sugar in small saucepan. Add buttermilk, mixing well. Place over medium heat, and cook until sugar dissolves.
From cooksrecipes.com


BITTERSWEET MOLTEN CHOCOLATE LAVA CAKES - CHRISTINA'S CUCINA
2013-02-11 8 oz (1 cup) good quality bittersweet or dark chocolate (I used a 70% dark, but use what you like, just be sure to use top quality REAL chocolate; not Hersheys or some other waxy “chocolate”. 6 oz (1 1/2 sticks) unsalted butter. 5 tbsp sugar. 3 large eggs, at room temperature. 3 large egg yolks, at room temperature.
From christinascucina.com


CHOCOLATE CLOUD CAKE - STARCHEFS.COM
1/2 pound (8 ounces) top-quality bittersweet chocolate (such as Lindt, Valrhona, Callebaut, or Sharffen Berger with 60% or more cocoa content), coarsely chopped 1 stick (1/2 cup) unsalted butter, cut into chunks, at room temperature
From starchefs.com


CHOCOLATE CLOUD CAKE RECIPE - TRACEY SEAMAN | FOOD & WINE
Line two 9-by-2-inch round cake pans with wax paper and grease the paper. Advertisement. Step 2. In a large bowl, sift together the cake flour, baking soda, baking powder and …
From foodandwine.com


RECIPE FOR BITTERSWEET CHOCOLATE CAKE | DEPORECIPE.CO
Recipe For Bittersweet Chocolate Cake. Bittersweet chocolate irish whiskey cake recipe bon appétit giant chocolate cake with bittersweet ganache and edible flowers recipe bon appétit bittersweet chocolate cake foodland bittersweet chocolate irish whiskey cake krisco liquor
From deporecipe.co


BITTERSWEET CHOCOLATE CAKE RECIPE - RECIPES.NET
2022-03-25 Preheat oven, prepare springform pan: Preheat oven to 325°F. Prepare a rack in the center of the oven. Place a baking sheet in a rack below it (to catch any drippings or spill-overs). Generously butter the sides and bottom of a 9-inch or 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of ...
From recipes.net


10 BEST BITTERSWEET BAKING CHOCOLATE RECIPES | YUMMLY
2022-06-05 fudge cake mix, bittersweet baking chocolate, Jell-O, bittersweet baking chocolate and 7 more Chocolate Cookies and Cream Cheesecakes 365 Days of Baking and More sugar, pure vanilla extract, sour cream, Oreo cookies, bittersweet baking chocolate and 9 …
From yummly.com


BITTERSWEET CHOCOLATE AND PEAR CAKE – SMITTEN KITCHEN
2009-01-22 3/4 cup bittersweet chocolate chunks. Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs (I cheated and used flour), set aside. Sift the flour, baking powder and salt together, set aside. Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick.
From smittenkitchen.com


RECIPES WITH BITTERSWEET CHOCOLATE | TASTE OF HOME
The oil in this flourless chocolate olive oil cake creates a rich and savory flavor. Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor. —Jenna Barnard, Top with ice cream, powdered sugar or anything sweet to balance out the deep chocolaty flavor.
From tasteofhome.com


WARM SOFT CENTER BITTERSWEET CHOCOLATE CAKE - KELLER'S CREAMERY
STEPS. Coat 4 oven safe 6 oz. ramekins with 1 tsp. butter, granulated sugar and 2 tsp. cocoa. Place remaining 1 stick butter and chocolate in a medium microwavable bowl and microwave on high for 1 to 1½ minutes, stirring every 20 seconds, until melted. Whisk in ¾ cup powdered sugar, eggs and egg yolks until smooth.
From kellerscreamery.com


BITTERSWEET CHOCOLATE CAKE RECIPE | LEITE'S CULINARIA
2008-07-21 Put the chocolate in a large bowl. In a saucepan over medium heat, bring the milk, 1/3 cup granulated sugar, and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and remaining 1 tablespoon granulated sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan and cook over low heat ...
From leitesculinaria.com


CHOCOLATE CLOUD CAKE FROM CLASSIC HOME DESSERTS BY RICHARD SAX
Method. CAKE: Preheat the oven to 350 degrees F. Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a double boiler or in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with ½ ...
From app.ckbk.com


3 INGREDIENT RECIPE | CLOUD CAKE | FLUFFY CAKE - YOUTUBE
Cloud Cake – A sweet, spongy cake!Requiring just three ingredients, the recipe has become the latest food trend to go viral on TikTok, and it’s easy to see ... Cloud Cake – A sweet, spongy ...
From youtube.com


EASY CHOCOLATE CLOUD CAKE | KITCHN
2020-01-21 Recipe: 5-Ingredient Flourless Chocolate Cloud Cake. by Meghan Splawn. updated Jan 21, 2020. Jump to recipe. Page URL. Comments (Image credit: Yossy Arefi ) Flourless chocolate cake is a favorite for Passover and perfect for those with wheat allegories. But it’s also the fudgy, crisp-edged chocolate cake of our dreams — one we’d happily make …
From thekitchn.com


BITTERSWEET CHOCOLATE POUND CAKE RECIPE - RECIPES.NET
2022-01-14 To make cake: Combine flour, baking soda and baking powder in small bowl. Bring water and Taster's Choice to a boil in small saucepan; remove from heat. Add 3 bars (6 oz.) baking chocolate; stir until smooth. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes.
From recipes.net


BITTERSWEET CHOCOLATE CAKE RECIPE | MYRECIPES
Grease a 10-inch round cake pan. Place chocolate in a heatproof bowl, and microwave (in 1-minute intervals) until melted and smooth. Stir in butter and fold in the prune purée and ground hazelnuts. Beat eggs yolks with sugar with an electric mixer 4 minutes; fold into the chocolate mixture. Beat egg whites with salt with a clean whisk until ...
From myrecipes.com


CHOCOLATE RECIPE TISH BOYLE - CHOCOMAP.COM
Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
From chocomap.com


BITTERSWEET CHOCOLATE CAKE RECIPE | MYRECIPES
Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool ...
From myrecipes.com


BLACK FOREST CLOUD CAKE - BC DAIRY
Directions. Lightly spray an 8-inch (2 L) springform pan and line bottom with parchment paper; set aside. Preheat oven to 350°F (180°C). In a bowl over saucepan of hot water, melt chocolate and butter together. Let cool slightly.
From bcdairy.ca


BITTERSWEET CHOCOLATE CAKE RECIPE | REAL SIMPLE
Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving ...
From realsimple.com


CLASSIC YELLOW CAKE RECIPE WITH BITTERSWEET CHOCOLATE FROSTING
2019-06-03 Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans, scraping out the mixing bowl with a rubber spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the …
From restlesschipotle.com


BITTERSWEET CHOCOLATE POUND CAKE RECIPE | LAND O’LAKES
Melt 2 ounces baking chocolate and 3 tablespoons butter in small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with glaze; sprinkle with powdered sugar, if desired.
From landolakes.com


Related Search